CN105410112A - Eutrophic potato powder cake and preparation method thereof - Google Patents
Eutrophic potato powder cake and preparation method thereof Download PDFInfo
- Publication number
- CN105410112A CN105410112A CN201511018175.6A CN201511018175A CN105410112A CN 105410112 A CN105410112 A CN 105410112A CN 201511018175 A CN201511018175 A CN 201511018175A CN 105410112 A CN105410112 A CN 105410112A
- Authority
- CN
- China
- Prior art keywords
- parts
- raw material
- face
- cake
- powder
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a eutrophic potato powder cake and a preparation method thereof. The cake comprises a filling, a crisp flour interlayer and a boiled oil skin, wherein the filling is prepared from the following raw materials: 10-15 parts of steamed flour, 2.5-3.5 parts of potato powder, 1.8-2.4 parts of white granulated sugar, 0.7-0.8 part of shredded green plum, 0.7-0.8 part of shredded orange peel, 1.2-1.8 parts of peanut kernel, 0.5-0.7 part of black sesame, 0.5-0.7 part of rose pulp, 0.01-0.05 part of baking powder, 1.0-1.5 parts of cold boiled water and 3.5-4.5 parts of rapeseed oil; the crisp skin interlayer is prepared from the following raw materials: 2.5-3.5 parts of flour and 1.8-2.4 parts of rapeseed oil; the boiled oil skin is prepared from the following raw materials: 4-5 parts of flour, 1.5-2.5 parts of warm water, 1.2-1.8 parts of rapeseed oil and 0.01-0.03 part of edible salt. The cake is rich and balanced in nutrition, free of any additive, and delicate and crisp in taste, has very high health effect, and is a product being good in color, smell and taste.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of eutrophy potato full-powder cake and preparation method thereof.
Background technology
Cake be a kind of with flour or ground rice, sugar, dairy products, egg, grease etc. for primary raw material, just make type after being equipped with various auxiliary material, fillings and flavoring, then through instant food that the modes such as baking, fried stir-fry are processed into.Its product category is enriched, and multiple tastes, likes by consumer deeply.Cake is divided into Chinese pastry and western-style cake, and Chinese pastry payes attention to application natural material, without any additive, to healthy and beneficial, has health care.Fillings is most important part in cake, and be also the major part embodying nutritive effect, thus, the quality of fillings, except the edibility affecting cake, also has a significant impact the outward appearance of product.
Traditional Chinese pastry fillings comprises: Rong husky class, nuts and kernels, fruits and vegetables class, poultry goods class, and these cake stuffing taste tradition, can not meet the need of market.For this reason, patent CN104381910A discloses a kind of potato cake stuffing and processing method thereof, disclose the potato cake stuffing comprising major ingredient and auxiliary material, its major ingredient is composed of the following components according to mass percent: mashed potato 38 ~ 42%, farina 38 ~ 42%, vegetable oil 10 ~ 14%, white granulated sugar 6 ~ 10%, and the mass percent sum of each component is 100%; Auxiliary material is monoglyceride and sucrose fatty ester.This report is with mashed potato and farina for primary raw material, and it meets market different taste demand, for potato deep processing provides thinking.But mashed potato is formed by potato ramming after boiling, in digestion process, potato nutritional ingredients from lossing is serious, and open-assembly time longly also may cause brown stain in atmosphere, affects fillings outward appearance.In order to address this problem, patent CN104814088A discloses a kind of fragrant taro black-rice health-care cake raw material, discloses the cake be made up of following raw material: 60 ~ 70 parts, fragrant taro powder, black rice 20 ~ 30 parts, potato full-powder 18 ~ 22 parts, rice-chestnut powder 24 ~ 28 parts, mung bean flour 8 ~ 12 parts, honey 5 ~ 7 parts, maltitol 0.8 ~ 1.2 part, 2 ~ 3 parts, olive oil, 4 ~ 6 parts, egg, vegetable fat powder 2 ~ 4 parts, motherwort 1.2 ~ 1.5 parts, flavouring agent 1.8 ~ 2.2 parts, sweetener 1.6 ~ 2.4 parts.This cake is balanced in nutrition, give off a strong fragrance, and has many health-care efficacies.But be rice flour product due to this cake and contain honey, maltitol etc., its sugar content is very high, some consumers is difficult to accept, and in addition, this cake viscosity is very high, edible inconvenient.The more important thing is, fragrant taro powder, black rice flour are all the very poor raw materials of muscle degree, and itself and potato starch can not well merge, contact surface breaking releasing, and then make the frangible end of pastry product fall slag, affect cake quality.
Summary of the invention
The object of the invention is to: overcome the above-mentioned defect that existing potato cake exists, provide a kind of nutritious, exterior quality is high, edible chewiness, mouthfeel are tender, the potato full-powder cake of the slag that do not ftracture and preparation method thereof.
To achieve these goals, the present invention adopts following technical scheme:
A kind of eutrophy potato full-powder cake, comprise fillings, crisp face interlayer and edible vegetable oil surface, it is characterized in that: described fillings is made up of the raw material of following weight portion: steam 10 ~ 15 parts, face, potato full-powder 2.5 ~ 3.5 parts, white granulated sugar 1.8 ~ 2.4 parts, 0.7 ~ 0.8 part, black hair, red silk 0.7 ~ 0.8 part, shelled peanut 1.2 ~ 1.8 parts, Semen sesami nigrum 0.5 ~ 0.7 part, rose pulp 0.5 ~ 0.7 part, baking powder 0.01 ~ 0.05 part, cold water 1.0 ~ 1.5 parts, rapeseed oil 3.5 ~ 4.5 parts; Described crisp face interlayer is made up of the raw material of following weight portion: 2.5 ~ 3.5 parts, flour, rapeseed oil 1.8 ~ 2.4 parts; Described edible vegetable oil surface is made up of the raw material of following weight portion: 4 ~ 5 parts, flour, 1.5 ~ 2.5 parts, warm water, rapeseed oil 1.2 ~ 1.8 parts, edible salt 0.01 ~ 0.03 part.
As preferably, described a kind of eutrophy potato full-powder cake, is characterized in that: described fillings is made up of the raw material of following weight portion: steam 12.0 parts, face, potato full-powder 3.0 parts, white granulated sugar 2.1 parts, 0.75 part, black hair, red silk 0.75 part, shelled peanut 1.6 parts, Semen sesami nigrum 0.6 part, rose pulp 0.6 part, baking powder 0.03 part, cold water 1.2 parts, rapeseed oil 4 parts; Described crisp face interlayer is made up of the raw material of following weight portion: 3.0 parts, flour, rapeseed oil 2.0 parts; Described edible vegetable oil surface is made up of the raw material of following weight portion: 4.5 parts, flour, 1.8 parts, warm water, rapeseed oil 1.6 parts, edible salt 0.02 part.
Further, described steaming face water content is 18 ~ 20%, and its preparation method is that flour is placed in food steamer, under 90 ~ 100 DEG C of conditions, after steaming vexed 25 ~ 40 minutes, spreads to room temperature.
Further, described cold water temperature is 12 ~ 15 DEG C.
Further, described warm water temperature is 25 ~ 30 DEG C.
Further, described rapeseed oil is the stand oil being cooled to room temperature after boiling and boiling.
Further, described white granulated sugar, shelled peanut, Semen sesami nigrum fineness are 40 ~ 70 orders.
The preparation method of described eutrophy potato full-powder cake, comprises the following steps:
1) fillings is made
1. raw material is prepared according to said ratio: steam 10 ~ 15 parts, face, potato full-powder 2.5 ~ 3.5 parts, white granulated sugar 1.8 ~ 2.4 parts, 0.7 ~ 0.8 part, black hair, red silk 0.7 ~ 0.8 part, shelled peanut 1.2 ~ 1.8 parts, Semen sesami nigrum 0.5 ~ 0.7 part, rose pulp 0.5 ~ 0.7 part, baking powder 0.01 ~ 0.05 part, cold water 1.0 ~ 1.5 parts, rapeseed oil 3.5 ~ 4.5 parts;
2. batch mixing: the raw material got ready is joined in batch mixer, is uniformly mixed, mixing speed is 50 ~ 80 revs/min, and mixing time is 20 ~ 30 minutes;
3. filling is pinched by hand;
4. place for subsequent use: be positioned on plank by the fillings of pinching, preservative film covers moisturizing;
2) surface is made
1. raw material is prepared according to said ratio: 4 ~ 5 parts, flour, 1.5 ~ 2.5 parts, warm water, rapeseed oil 1.2 ~ 1.8 parts, edible salt 0.01 ~ 0.03 part;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into musculus cutaneus;
4. place lax: musculus cutaneus is placed on bamboo clappers and places 18 ~ 25 minutes;
3) crisp face is made:
1. raw material is prepared according to said ratio: 2.5 ~ 3.5 parts, flour, rapeseed oil 1.8 ~ 2.4 parts;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into the crisp face of interlayer;
4) machine-shaping
1. the crisp face of surface bag: covered by crisp bread with the surface be divided into, makes dough to three folding three times then by hand;
2. split: crisp for the surface bag rolled face is divided into difformity clad surface of uniform size;
3. faric: the fillings made is wrapped in clad surface, be pressed into difform raw cake;
4. toast: the raw cake wrapped is put into baking box, under 200 ~ 250 DEG C of conditions, toasts 35 ~ 50 minutes, be made into eutrophy potato full-powder cake.
Compared with prior art, beneficial effect of the present invention is:
1) the present invention makes fillings with raw materials such as the face of steaming, potato full-powder, shelled peanut and rose pulp, flour, after high temperature steaming is vexed, destroys the original muscle degree of flour, its muscle degree is obviously declined, and then can merge mutually with potato, improve flour and potato full-powder in conjunction with effect; Meanwhile, flour has again the muscle degree being better than general ground rice, and then makes to make fillings good integrity, and easy fracture does not fall slag; In addition, surface and crisp face interlayer are made by flour, so just make fillings can mix very well with surface, the crisp face of interlayer, avoid the problem of mixing property difference between different medium.Shelled peanut and rose pulp are as functional auxiliary materials, and shelled peanut has reduction cholesterol, strengthen memory, anti-aging, delay brain function decline, the effects such as skin care; Rose pulp has profit skin, caring skin, the anti-ageing effect of waiting for a long time, and also has the function increasing cake fragrance, cake is given off a strong fragrance.
2) the present invention adopts potato full-powder to substitute traditional mashed potato and makes cake, and because full powder water content is low, long-time placement variable color can not occur goes bad, long shelf-life, and this, concerning delicatessen cake, has very important effect.
3) cake of the present invention is combined by fillings, crisp face interlayer and edible vegetable oil surface, and form " double-deck bag core " structure, this structure can prevent fillings from exposing; In addition, surface muscle degree is high, and direct coated fillings makes cake, then make cake eat toughness large, can not entrance and changing, affect eating mouth feel, thus, the present invention has crisp face interlayer between surface and fillings, so just makes pastry cover musculus cutaneus thin and chewiness, and fillings is crisp tender good to eat.
4) when the present invention makes cake stuffing, crisp face interlayer and edible vegetable oil surface, all add high temperature and boil and boil cooling water, play bactericidal action on the one hand, improve product edible quality, the cooling neatly after boiling of boiling on the other hand and hard, the cake made also tender perfume (or spice) is good to eat.
5) cake manufacture craft of the present invention is simple, adopts manual operation more, reduces MU, retains the taste of cake raw material to greatest extent, deeply likes by consumer.
6) cake of the present invention is nutritious, balanced, and without any additive, mouthfeel is tender crisp fragrant, and has very high health-care efficacy, is a kind of product of excellent in color.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is described further, so that the understanding of same domain technical staff.
Embodiment 1
A kind of eutrophy potato full-powder cake, is made by following steps:
1) fillings is made
1. raw material is prepared according to following proportioning: steam face 12.0kg, black beauty's potato full-powder 3.0kg, white granulated sugar 2.1kg, black hair 0.75kg, red silk 0.75kg, shelled peanut 1.6kg, Semen sesami nigrum 0.6kg, rose pulp 0.6kg, baking powder 0.03kg, cold water 1.2kg, rapeseed oil 4kg.
Wherein, described steaming face water content is 18 ~ 20%, and its preparation method is that flour is placed in food steamer, under 90 ~ 100 DEG C of conditions, after steaming vexed 25 ~ 40 minutes, spreads to room temperature; Described cold water temperature is 12 ~ 15 DEG C; Described warm water temperature is 25 ~ 30 DEG C; Described rapeseed oil is the stand oil being cooled to room temperature after boiling and boiling; Described white granulated sugar, shelled peanut, Semen sesami nigrum fineness are 40 ~ 70 orders.
2. batch mixing: the raw material got ready is joined in batch mixer, is uniformly mixed, mixing speed is 50 ~ 80 revs/min, and mixing time is 20 ~ 30 minutes;
3. filling is pinched by hand;
4. place for subsequent use: be positioned on plank by the fillings of pinching, preservative film covers moisturizing;
2) surface is made
1. raw material is prepared according to said ratio: flour 4.5kg, warm water 1.8kg, rapeseed oil 1.6kg, edible salt 0.02kg;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into musculus cutaneus;
4. place lax: musculus cutaneus is placed on bamboo clappers and places 18 ~ 25 minutes;
3) crisp face is made:
1. raw material is prepared according to said ratio: flour 3.0kg, rapeseed oil 2.0kg;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into the crisp face of interlayer;
4) machine-shaping
1. the crisp face of surface bag: covered by crisp bread with the surface be divided into, makes dough to three folding three times then by hand;
2. split: crisp for the surface bag rolled face is divided into difformity clad surface of uniform size;
3. faric: the fillings made is wrapped in clad surface, be pressed into difform raw cake;
4. toast: the raw cake wrapped is put into baking box, under 200 ~ 250 DEG C of conditions, toasts 35 ~ 50 minutes, be made into 40kg eutrophy potato full-powder cake.
Embodiment 2
A kind of eutrophy potato full-powder cake, is made by following steps:
1) fillings is made
1. raw material is prepared according to following proportioning: steam face 10kg, black beauty's potato full-powder 2.5kg, white granulated sugar 1.8kg, black hair 0.7kg, red silk 0.7kg, shelled peanut 1.2kg, Semen sesami nigrum 0.5kg, rose pulp 0.5kg, baking powder 0.01kg, cold water 1.0kg, rapeseed oil 3.5kg.
Wherein, described steaming face water content is 18 ~ 20%, and its preparation method is that flour is placed in food steamer, under 90 ~ 100 DEG C of conditions, after steaming vexed 25 ~ 40 minutes, spreads to room temperature; Described cold water temperature is 12 ~ 15 DEG C; Described warm water temperature is 25 ~ 30 DEG C; Described rapeseed oil is the stand oil being cooled to room temperature after boiling and boiling; Described white granulated sugar, shelled peanut, Semen sesami nigrum fineness are 40 ~ 70 orders.
2. batch mixing: the raw material got ready is joined in batch mixer, is uniformly mixed, mixing speed is 50 ~ 80 revs/min, and mixing time is 20 ~ 30 minutes;
3. filling is pinched by hand;
4. place for subsequent use: be positioned on plank by the fillings of pinching, preservative film covers moisturizing;
2) surface is made
1. raw material is prepared according to said ratio: flour 4kg, warm water 1.5kg, rapeseed oil 1.2kg, edible salt 0.01kg;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into musculus cutaneus;
4. place lax: musculus cutaneus is placed on bamboo clappers and places 18 ~ 25 minutes;
3) crisp face is made:
1. raw material is prepared according to said ratio: flour 2.5kg, rapeseed oil 1.8kg;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into the crisp face of interlayer;
4) machine-shaping
1. the crisp face of surface bag: covered by crisp bread with the surface be divided into, makes dough to three folding three times then by hand;
2. split: crisp for the surface bag rolled face is divided into difformity clad surface of uniform size;
3. faric: the fillings made is wrapped in clad surface, be pressed into difform raw cake;
4. toast: the raw cake wrapped is put into baking box, under 200 ~ 250 DEG C of conditions, toasts 35 ~ 50 minutes, be made into 35kg eutrophy potato full-powder cake.
Embodiment 3
A kind of eutrophy potato full-powder cake, is made by following steps:
1) fillings is made
1. raw material is prepared according to following proportioning: steam face 15kg, black beauty's potato full-powder 3.5kg, white granulated sugar 2.4kg, black hair 0.8kg, red silk 0.8kg, shelled peanut 1.8kg, Semen sesami nigrum 0.7kg, rose pulp 0.7kg, baking powder 0.05kg, cold water 1.5kg, rapeseed oil 4.5kg.
Wherein, described steaming face water content is 18 ~ 20%, and its preparation method is that flour is placed in food steamer, under 90 ~ 100 DEG C of conditions, after steaming vexed 25 ~ 40 minutes, spreads to room temperature; Described cold water temperature is 12 ~ 15 DEG C; Described warm water temperature is 25 ~ 30 DEG C; Described rapeseed oil is the stand oil being cooled to room temperature after boiling and boiling; Described white granulated sugar, shelled peanut, Semen sesami nigrum fineness are 40 ~ 70 orders.
2. batch mixing: the raw material got ready is joined in batch mixer, is uniformly mixed, mixing speed is 50 ~ 80 revs/min, and mixing time is 20 ~ 30 minutes;
3. filling is pinched by hand;
4. place for subsequent use: be positioned on plank by the fillings of pinching, preservative film covers moisturizing;
2) surface is made
1. raw material is prepared according to said ratio: flour 5kg, warm water 2.5kg, rapeseed oil 1.8kg, edible salt 0.03kg;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into musculus cutaneus;
4. place lax: musculus cutaneus is placed on bamboo clappers and places 18 ~ 25 minutes;
3) crisp face is made:
1. raw material is prepared according to said ratio: flour 3.5kg, rapeseed oil 2.4kg;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into the crisp face of interlayer;
4) machine-shaping
1. the crisp face of surface bag: covered by crisp bread with the surface be divided into, makes dough to three folding three times then by hand;
2. split: crisp for the surface bag rolled face is divided into difformity clad surface of uniform size;
3. faric: the fillings made is wrapped in clad surface, be pressed into difform raw cake;
4. toast: the raw cake wrapped is put into baking box, under 200 ~ 250 DEG C of conditions, toasts 35 ~ 50 minutes, be made into 45kg eutrophy potato full-powder cake.
Cake of the present invention is nutritious, is rich in protein, fat and multivitamin, especially containing very high anthocyanidin; Health-care effect is remarkable, has anti-oxidant, the effects such as beautifying face and moistering lotion, anti-ageing, skin care.
Claims (7)
1. an eutrophy potato full-powder cake, comprise fillings, crisp face interlayer and edible vegetable oil surface, it is characterized in that: described fillings is made up of the raw material of following weight portion: steam 10 ~ 15 parts, face, potato full-powder 2.5 ~ 3.5 parts, white granulated sugar 1.8 ~ 2.4 parts, 0.7 ~ 0.8 part, black hair, red silk 0.7 ~ 0.8 part, shelled peanut 1.2 ~ 1.8 parts, Semen sesami nigrum 0.5 ~ 0.7 part, rose pulp 0.5 ~ 0.7 part, baking powder 0.01 ~ 0.05 part, cold water 1.0 ~ 1.5 parts, rapeseed oil 3.5 ~ 4.5 parts; Described crisp face interlayer is made up of the raw material of following weight portion: 2.5 ~ 3.5 parts, flour, rapeseed oil 1.8 ~ 2.4 parts; Described edible vegetable oil surface is made up of the raw material of following weight portion: 4 ~ 5 parts, flour, 1.5 ~ 2.5 parts, warm water, rapeseed oil 1.2 ~ 1.8 parts, edible salt 0.01 ~ 0.03 part.
2. a kind of eutrophy potato full-powder cake as claimed in claim 1, is characterized in that: described fillings is made up of the raw material of following weight portion: steam 12.0 parts, face, potato full-powder 3.0 parts, white granulated sugar 2.1 parts, 0.75 part, black hair, red silk 0.75 part, shelled peanut 1.6 parts, Semen sesami nigrum 0.6 part, rose pulp 0.6 part, baking powder 0.03 part, cold water 1.2 parts, rapeseed oil 4 parts; Described crisp face interlayer is made up of the raw material of following weight portion: 3.0 parts, flour, rapeseed oil 2.0 parts; Described edible vegetable oil surface is made up of the raw material of following weight portion: 4.5 parts, flour, 1.8 parts, warm water, rapeseed oil 1.6 parts, edible salt 0.02 part.
3. a kind of eutrophy potato full-powder cake as claimed in claim 1, it is characterized in that: described steaming face water content is 18 ~ 20%, its preparation method is that flour is placed in food steamer, under 90 ~ 100 DEG C of conditions, after steaming vexed 25 ~ 40 minutes, spreads to room temperature.
4. a kind of eutrophy potato full-powder cake as claimed in claim 1, is characterized in that: described cold water temperature is 12 ~ 15 DEG C.
5. a kind of eutrophy potato full-powder cake as claimed in claim 1, is characterized in that: described warm water temperature is 25 ~ 30 DEG C.
6. a kind of eutrophy potato full-powder cake as claimed in claim 1, is characterized in that: described rapeseed oil is the stand oil being cooled to room temperature after boiling and boiling.
7. a preparation method for eutrophy potato full-powder cake according to claim 1, is characterized in that: comprise the following steps:
1) fillings is made
1. raw material is prepared according to said ratio: steam 10 ~ 15 parts, face, potato full-powder 2.5 ~ 3.5 parts, white granulated sugar 1.8 ~ 2.4 parts, 0.7 ~ 0.8 part, black hair, red silk 0.7 ~ 0.8 part, shelled peanut 1.2 ~ 1.8 parts, Semen sesami nigrum 0.5 ~ 0.7 part, rose pulp 0.5 ~ 0.7 part, baking powder 0.01 ~ 0.05 part, cold water 1.0 ~ 1.5 parts, rapeseed oil 3.5 ~ 4.5 parts;
2. batch mixing: the raw material got ready is joined in batch mixer, is uniformly mixed, mixing speed is 50 ~ 80 revs/min, and mixing time is 20 ~ 30 minutes;
3. filling is pinched by hand;
4. place for subsequent use: be positioned on plank by the fillings of pinching, preservative film covers moisturizing;
2) surface is made
1. raw material is prepared according to said ratio: 4 ~ 5 parts, flour, 1.5 ~ 2.5 parts, warm water, rapeseed oil 1.2 ~ 1.8 parts, edible salt 0.01 ~ 0.03 part;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into musculus cutaneus;
4. place lax: musculus cutaneus is placed on bamboo clappers and places 18 ~ 25 minutes;
3) crisp face is made:
1. raw material is prepared according to said ratio: 2.5 ~ 3.5 parts, flour, rapeseed oil 1.8 ~ 2.4 parts;
2. stir and face: joined by the raw material got ready in the two dynamic dough mixing machine of dual force and stir 20 ~ 30 minutes, mixing speed is 100 ~ 180 revs/min;
3. go out cylinder segmentation: by become reconciled dough be divided into the crisp face of interlayer;
4) machine-shaping
1. the crisp face of surface bag: covered by crisp bread with the surface be divided into, makes dough to three folding three times then by hand;
2. split: crisp for the surface bag rolled face is divided into difformity clad surface of uniform size;
3. faric: the fillings made is wrapped in clad surface, be pressed into difform raw cake;
4. toast: the raw cake wrapped is put into baking box, under 200 ~ 250 DEG C of conditions, toasts 35 ~ 50 minutes, be made into eutrophy potato full-powder cake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511018175.6A CN105410112A (en) | 2015-12-30 | 2015-12-30 | Eutrophic potato powder cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511018175.6A CN105410112A (en) | 2015-12-30 | 2015-12-30 | Eutrophic potato powder cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410112A true CN105410112A (en) | 2016-03-23 |
Family
ID=55489033
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511018175.6A Pending CN105410112A (en) | 2015-12-30 | 2015-12-30 | Eutrophic potato powder cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410112A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234533A (en) * | 2016-08-24 | 2016-12-21 | 徐州工程学院 | A kind of strange taste potato cake and production technology thereof |
| CN107006563A (en) * | 2017-05-24 | 2017-08-04 | 宁夏伊玛尔清真食品有限公司 | Potato coarse cereal cake |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090438A (en) * | 2011-01-14 | 2011-06-15 | 席慧芳 | Method for preparing moon cakes |
| CN103392775A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Method for preparing rice flour mooncake |
| CN103503946A (en) * | 2013-06-25 | 2014-01-15 | 刘玉兰 | Mooncake and preparation method thereof |
| CN104247746A (en) * | 2014-10-11 | 2014-12-31 | 石涛 | Preparation method of crisp crust moon cake and cake crust |
| CN104430774A (en) * | 2014-12-19 | 2015-03-25 | 董斌 | Multilayer crispy mooncake and making method thereof |
| CN104663833A (en) * | 2015-03-09 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato mooncake and preparation method thereof |
-
2015
- 2015-12-30 CN CN201511018175.6A patent/CN105410112A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090438A (en) * | 2011-01-14 | 2011-06-15 | 席慧芳 | Method for preparing moon cakes |
| CN103503946A (en) * | 2013-06-25 | 2014-01-15 | 刘玉兰 | Mooncake and preparation method thereof |
| CN103392775A (en) * | 2013-08-19 | 2013-11-20 | 董海 | Method for preparing rice flour mooncake |
| CN104247746A (en) * | 2014-10-11 | 2014-12-31 | 石涛 | Preparation method of crisp crust moon cake and cake crust |
| CN104430774A (en) * | 2014-12-19 | 2015-03-25 | 董斌 | Multilayer crispy mooncake and making method thereof |
| CN104663833A (en) * | 2015-03-09 | 2015-06-03 | 中国农业科学院农产品加工研究所 | Potato mooncake and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 任向文: "《定阳传统面食》", 31 May 1992, 山西人民出版社 * |
| 胡清运: "《食品配方集锦》", 31 March 1989, 中国食品出版社 * |
| 葛英亮主编: "《焙烤工艺学》", 31 May 2012, 中国铁道出版社 * |
| 黎国雄编著: "《中点》", 31 October 2007, 广东经济出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234533A (en) * | 2016-08-24 | 2016-12-21 | 徐州工程学院 | A kind of strange taste potato cake and production technology thereof |
| CN107006563A (en) * | 2017-05-24 | 2017-08-04 | 宁夏伊玛尔清真食品有限公司 | Potato coarse cereal cake |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669243B (en) | Method for making phaseolus coccineus and green tea biscuit | |
| CN102940206A (en) | Black garlic crisp chip and preparation method thereof | |
| CN105875775A (en) | Red date cookies and preparation method thereof | |
| CN103493868A (en) | Blueberry pork floss roll and preparation method | |
| CN105410142A (en) | Mooncake with white tea flavor | |
| CN106417496A (en) | Low sugar black tea flavor tea oil mooncake and preparation method thereof | |
| CN101692913A (en) | Making method of braised rabbit with brown sauce | |
| CN103519203A (en) | Mellow pea dried pork and preparation method thereof | |
| CN103404877A (en) | Processing method for fruit, vegetable and albumin kebab convenient set case | |
| CN105410112A (en) | Eutrophic potato powder cake and preparation method thereof | |
| CN103039548A (en) | Rice and flour food with healthcare function and manufacturing method of rice and flour food | |
| KR101382916B1 (en) | Method for preparation of functional walnut steamed bread having Opunitia dillenii Haw | |
| CN101380034A (en) | Carrot cake | |
| CN106666033A (en) | High-fiber sweet potato leisure food and preparation method thereof | |
| JP2016032465A (en) | Hard type ice confectionery | |
| CN206687105U (en) | A kind of macadamia product | |
| CN100586307C (en) | Pear ball making process | |
| CN104171976A (en) | Puffed coarse grain polygonatum odoratum instant porridge and preparation method thereof | |
| KR101264664B1 (en) | Fried chicken with bluberry and devil's tongue jelly sauce and the recipe thereof | |
| KR101861505B1 (en) | Method for Producing Snack Including Swimming Crab and Snack Including Swimming Crab for Producing The Same | |
| CN105638824A (en) | Method for preparing blackcurrant cheese bagel | |
| CN106173166A (en) | A kind of compound dried meat of Fructus Myricae rubrae body-building fruit and preparation method thereof | |
| CN109619142A (en) | A kind of whole black bean flour fillings and preparation method thereof | |
| KR20110033637A (en) | Manufacture method thereof and cereals powder composite containing natural-pigment and fruit-flavored making noodle with stick of cereals cake | |
| CN108684788A (en) | A kind of formula and preparation method thereof of rabbit meat Guia Hill herbal cake |
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: 20160323 |
|
| RJ01 | Rejection of invention patent application after publication |