CN105519903A - Pan-fried taro cake production method - Google Patents
Pan-fried taro cake production method Download PDFInfo
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- CN105519903A CN105519903A CN201410507864.2A CN201410507864A CN105519903A CN 105519903 A CN105519903 A CN 105519903A CN 201410507864 A CN201410507864 A CN 201410507864A CN 105519903 A CN105519903 A CN 105519903A
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- taro
- cake
- preparation
- taro cake
- pan
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Abstract
The invention relates to a pan-fried taro cake production method, wherein the pan-fried taro cake is prepared from glutinous rice powder, taro, egg yolk, white sugar, and peanut oil. According to the present invention, with the method, the disadvantages of less eating methods and less product variety of the general taro can be effectively solved; and the pan-fried taro cake produced through the method has characteristics of soft and crisp taste and sweet and delicious taste, the taro belongs to dietary fibers and benefits for human body health after more consumption, and the pan-fried taro cake is loved by the broad masses.
Description
[technical field]
The present invention relates to a kind of preparation method of food, the preparation method of taro cake decocted by especially a kind of perfume (or spice).
[technical background]
Containing abundant calcium, phosphorus, potassium in taro, and taro can play effect of Appetizing spleen-tonifying, dispersing swelling and dissipating binds, and many foods are useful to health.But general taro has such shortcoming, the eating method being exactly taro is less, and the kind of product is few.
[summary of the invention]
For the deficiency of above-mentioned existence, the invention provides the preparation method that taro cake decocted by a kind of perfume (or spice).
The invention provides the preparation method that taro cake decocted by a kind of perfume (or spice), technical scheme realizes as follows:
1, a preparation method for taro cake decocted by perfume (or spice), it is characterized in that being made up of the raw material of following weight parts:
Glutinous rice flour 1-2 part, taro 4-6 part, white sugar 1-2 part, egg yolk 1-3 part.
2, a preparation method for taro cake decocted by perfume (or spice), it is characterized in that, concrete operation step is as follows:
A) taro removed the peel, clean up, be cut into long 3-4 centimetre, wide 1-2 centimetre of size stick;
B) the taro stick cut is put into bowl, add glutinous rice flour and white sugar and egg yolk by proportioning, stir;
C), after stirring, with mould, raw taro cake is pressed into square, rectangle or circle;
D) pot is burnt heat and pour appropriate peanut oil into, put into the good raw taro cake of dies compress, decoct 10-20 minute with warm fire, treat that it becomes golden yellow completely, pull out.
Above-described, the taro raw material chosen is with fresh old taro for the best, and the mould compressing raw taro cake does not limit shape.
[detailed description of the invention]
Embodiment, with glutinous rice flour, taro, white sugar, egg yolk, peanut oil for primary raw material, adopts following steps to obtain:
1, get fresh taro 500g, glutinous rice flour 100g, white sugar 100g, egg 200g, get egg yolk for subsequent use.
2, concrete implementation step is as follows:
A) taro removed the peel, clean up, be cut into long 3-4 centimetre, wide 1-2 centimetre of size stick;
B) the taro stick cut is put into bowl, add glutinous rice flour and white sugar and egg yolk by proportioning, stir;
C), after stirring, with mould, raw taro cake is pressed into square, rectangle or circle;
D) pot is burnt heat and pour appropriate peanut oil into, put into the good raw taro cake of dies compress, decoct 10-20 minute with warm fire, treat that it becomes golden yellow completely, pull out.
Above-described, the taro raw material chosen is with fresh old taro for the best, and the mould compressing raw taro cake does not limit shape.
After tested, taro cake decocted by the perfume (or spice) adopting the inventive method to make, and manufacture craft is simple, is easy to operation, wants to eat and do at any time, meet people in daily life to the pursuit of taro way.And the taro cake adopting the inventive method to produce is fragrant soft good to eat, taro is Fibers Dietary, eats health useful more.
Claims (5)
1. a preparation method for taro cake decocted by perfume (or spice), it is characterized in that being prepared from by the raw material of following weight parts: glutinous rice flour 1-2 part, taro 4-6 part, white sugar 1-2 part, egg 1-3 part.
2. a preparation method for taro cake decocted by perfume (or spice), it is characterized in that, concrete operation step is as follows:
1) taro removed the peel, clean up, be cut into long 3-4 centimetre, wide 1-2 centimetre of size stick;
2) the taro stick cut is put into bowl, add glutinous rice flour and white sugar and egg yolk by proportioning, stir;
3), after stirring, with mould, raw taro cake is pressed into square, rectangle or circle;
4) pot is burnt heat and pour appropriate peanut oil into, put into the good raw taro cake of dies compress, decoct 10-20 minute with warm fire, treat that it becomes golden yellow completely, pull out.
3. fragrant preparation method of decocting taro cake as described in claim 1 and 2, is characterized in that, the taro raw material chosen with fresh taro for the best.
4. the preparation method of taro cake decocted by perfume as claimed in claim 2, and it is characterized in that, the mould compressing raw taro cake does not limit shape.
5. fragrant preparation method of decocting taro cake as described in claim 1 and 2, it is characterized in that, egg removes albumen, gets yolk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410507864.2A CN105519903A (en) | 2014-09-28 | 2014-09-28 | Pan-fried taro cake production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410507864.2A CN105519903A (en) | 2014-09-28 | 2014-09-28 | Pan-fried taro cake production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105519903A true CN105519903A (en) | 2016-04-27 |
Family
ID=55762815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410507864.2A Pending CN105519903A (en) | 2014-09-28 | 2014-09-28 | Pan-fried taro cake production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105519903A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142882A (en) * | 2016-12-06 | 2018-06-12 | 万莉 | A kind of production method of taro cake |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488159A (en) * | 2011-12-13 | 2012-06-13 | 覃健洲 | Taro cake and production method for same |
-
2014
- 2014-09-28 CN CN201410507864.2A patent/CN105519903A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488159A (en) * | 2011-12-13 | 2012-06-13 | 覃健洲 | Taro cake and production method for same |
Non-Patent Citations (2)
| Title |
|---|
| 宋媛: "《正宗绝色川菜和火锅》", 31 January 2014, 中国华侨出版社 * |
| 张红卫: "《21天学会做饭》", 30 April 2013, 中国华侨出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142882A (en) * | 2016-12-06 | 2018-06-12 | 万莉 | A kind of production method of taro 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: 20160427 |