CN105794933A - Water chestnut crispy cakes - Google Patents
Water chestnut crispy cakes Download PDFInfo
- Publication number
- CN105794933A CN105794933A CN201610251338.3A CN201610251338A CN105794933A CN 105794933 A CN105794933 A CN 105794933A CN 201610251338 A CN201610251338 A CN 201610251338A CN 105794933 A CN105794933 A CN 105794933A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- short cakes
- crisp short
- sesame
- 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)
Abstract
The invention provides water chestnut crispy cakes. The water chestnut crispy cakes are made from, by weight, 35 parts of water chestnut dry powder, 6 parts of cowpea powder, 1.5 parts of green tea powder, 2.5 parts of sesame oil, 1.5 parts of butter, 0.6 part of table salt, 15 parts of fresh ginger, 1.2 parts of pomegranate seed powder, 0.45 part of auxiliary materials and 50 parts of water. The water chestnut dry powder is dry powder obtained after water chestnuts are dehulled. The auxiliary materials comprise 0.03 part of L-glutamine, 0.02 part of lecithin and 0.4 part of cheese. The water chestnuts serve as main raw materials of the crispy cakes and are matched with the cowpea powder, the green tea powder and the pomegranate seed powder, fresh ginger liquid is used for mixing, and the crispy cakes are made after the key steps of clayification, semi-curing, baking and the like. The crispy cakes are crispy, fragrant and delicious, obesity, glycuresis, hyperlipidemia and high cholesterol can be prevented, a good effect is achieved for preventing cancers, and the crispy cakes are good healthcare food.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of Pedicellus et Pericarpium Trapae crisp short cakes with sesame.
Background technology
Pedicellus et Pericarpium Trapae contains abundant starch, protein, glucose, unsaturated fatty acid and multivitamin,
Such as trace element such as vitamin B1, B2, C, carotene and calcium, phosphorus, ferrum.Eat Pedicellus et Pericarpium Trapae more and can mend five
Dirty, except all kinds of diseases and ailments；Pedicellus et Pericarpium Trapae, without the fat making people get fat, has defatting beauty effect.At present, Pedicellus et Pericarpium Trapae is usual
Be boil after directly edible, but also with hard shell, edible very inconvenient；Prolonging of Pedicellus et Pericarpium Trapae
Stretch food variety less, there is bigger potentiality to be exploited.
Summary of the invention
It is an object of the invention to provide a kind of Pedicellus et Pericarpium Trapae crisp short cakes with sesame, to solve above-mentioned technical problem.
The technical problem to be solved realizes by the following technical solutions:
A kind of Pedicellus et Pericarpium Trapae crisp short cakes with sesame, it is characterised in that the raw material of following weight proportion is made:
35 parts of Pedicellus et Pericarpium Trapae dry powder, 6 parts of Semen vignae sinensis powder, green tea powder 1.5 parts, 2.5 parts of Oleum Sesami, 1.5 parts of butter, food
Salt 0.6 part, 15 parts of Rhizoma Zingiberis Recens, 1.2 parts of Semen Granati powder, adjuvant 0.45 part, 50 parts of water；Described Pedicellus et Pericarpium Trapae dry powder
Being the dry powder made after Pedicellus et Pericarpium Trapae shells, described adjuvant includes: L-glutaminate 0.03 part, lecithin 0.02
Part, 0.4 part of cheese；
Making step is:
(1) by ginger crush dilute, ginger liquid is obtained；
(2) Pedicellus et Pericarpium Trapae dry powder, Semen vignae sinensis powder, green tea powder, Semen Granati powder mixture, add ginger liquid, stirring
Make slurry；
(3) in slurry, add Oleum Sesami, butter, Sal and adjuvant, continuously stirred in being placed in drying baker make
Material glutinousization, mixing time is 25min, and the temperature in drying baker is 48-52 DEG C, and continuously stirred being dried makes
Slurry moisture content persistently reduces, and i.e. prepares cementitious slurry, cementitious slurry moisture 48%,
(4) cementitious slurry is injected in mould, prepare the crisp short cakes with sesame base of molding, utilize mould that crisp short cakes with sesame base is entered
Row heating, reduces the water content of crisp short cakes with sesame base, and makes crisp short cakes with sesame base semi-curing, and the heating-up temperature of mould is
92-95 DEG C, heat time heating time is 23-26min, obtains semi-curing crisp short cakes with sesame base；
(5) semi-curing crisp short cakes with sesame base being sent into baking box, toast to obtain finished product, baking temperature is 215-220 DEG C,
Baking time is 3-4min.
As preferably, the semi-curing crisp short cakes with sesame base that step (4) prepares is placed 15min and is carried out baking again, puts
Put in steam moisturizing, make semi-curing crisp short cakes with sesame base surface water content be more than internal moisture content, and
And water content is gradually increased from inside to outside, temperature 45 C in steam moisturizing, relative humidity is 86%, can
Improve the baking quality of postorder, it is to avoid surface overbaking occurs, and situation not in place is toasted in inside.
The invention has the beneficial effects as follows:
The present invention is using Pedicellus et Pericarpium Trapae as the primary raw material of crisp short cakes with sesame, and coordinates Semen vignae sinensis powder, green tea powder and Semen Granati powder,
It is modulated with ginger liquid, makes after the committed steps such as glutinousization, semi-curing, baking, crisp fragrant good to eat,
Can pre-preventing obesity, diabetes, hyperlipidemia and hypercholesterolemia, cancer prevention is had good effect, is one
Plant preferable health food.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from
Solve, below in conjunction with specific embodiment, the present invention is expanded on further, but following embodiment is only the present invention
Preferred embodiment, and not all.Based on the embodiment in embodiment, those skilled in the art are not having
On the premise of making creative work, obtained other embodiments, broadly falls into protection scope of the present invention.
A kind of Pedicellus et Pericarpium Trapae crisp short cakes with sesame, the raw material of following weight proportion makes:
35 parts of Pedicellus et Pericarpium Trapae dry powder, 6 parts of Semen vignae sinensis powder, green tea powder 1.5 parts, 2.5 parts of Oleum Sesami, 1.5 parts of butter, food
Salt 0.6 part, 15 parts of Rhizoma Zingiberis Recens, 1.2 parts of Semen Granati powder, adjuvant 0.45 part, 50 parts of water；Described Pedicellus et Pericarpium Trapae dry powder
Being the dry powder made after Pedicellus et Pericarpium Trapae shells, described adjuvant includes: L-glutaminate 0.03 part, lecithin 0.02
Part, 0.4 part of cheese；
Making step is:
(1) by ginger crush dilute, ginger liquid is obtained；
(2) Pedicellus et Pericarpium Trapae dry powder, Semen vignae sinensis powder, green tea powder, Semen Granati powder mixture, add ginger liquid, stirring
Make slurry；
(3) in slurry, add Oleum Sesami, butter, Sal and adjuvant, continuously stirred in being placed in drying baker make
Material glutinousization, mixing time is 25min, and the temperature in drying baker is 48-52 DEG C, and continuously stirred being dried makes
Slurry moisture content persistently reduces, and i.e. prepares cementitious slurry, cementitious slurry moisture 48%,
(4) cementitious slurry is injected in mould, prepare the crisp short cakes with sesame base of molding, utilize mould that crisp short cakes with sesame base is entered
Row heating, reduces the water content of crisp short cakes with sesame base, and makes crisp short cakes with sesame base semi-curing, and the heating-up temperature of mould is
92-95 DEG C, heat time heating time is 23-26min, obtains semi-curing crisp short cakes with sesame base；
(5) semi-curing crisp short cakes with sesame base being sent into baking box, toast to obtain finished product, baking temperature is 215-220 DEG C,
Baking time is 3-4min.
The ultimate principle of the present invention, principal character and advantages of the present invention have more than been shown and described.One's own profession
Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and explanation
The preference being only the present invention described in book, is not intended to limit the present invention, without departing from present invention essence
On the premise of god and scope, the present invention also has various changes and modifications, and these changes and improvements both fall within
In scope of the claimed invention.Claimed scope by appending claims and etc.
Effect thing defines.
Claims (2)
1. a Pedicellus et Pericarpium Trapae crisp short cakes with sesame, it is characterised in that the raw material of following weight proportion is made:
35 parts of Pedicellus et Pericarpium Trapae dry powder, 6 parts of Semen vignae sinensis powder, green tea powder 1.5 parts, 2.5 parts of Oleum Sesami, 1.5 parts of butter, food
Salt 0.6 part, 15 parts of Rhizoma Zingiberis Recens, 1.2 parts of Semen Granati powder, adjuvant 0.45 part, 50 parts of water；Described Pedicellus et Pericarpium Trapae dry powder
Being the dry powder made after Pedicellus et Pericarpium Trapae shells, described adjuvant includes: L-glutaminate 0.03 part, lecithin 0.02
Part, 0.4 part of cheese；
Making step is:
(1) by ginger crush dilute, ginger liquid is obtained；
(2) Pedicellus et Pericarpium Trapae dry powder, Semen vignae sinensis powder, green tea powder, Semen Granati powder mixture, add ginger liquid, stirring
Make slurry；
(3) in slurry, add Oleum Sesami, butter, Sal and adjuvant, continuously stirred in being placed in drying baker make
Material glutinousization, mixing time is 25min, and the temperature in drying baker is 48-52 DEG C, and continuously stirred being dried makes
Slurry moisture content persistently reduces, and i.e. prepares cementitious slurry, cementitious slurry moisture 48%,
(4) cementitious slurry is injected in mould, prepare the crisp short cakes with sesame base of molding, utilize mould that crisp short cakes with sesame base is entered
Row heating, reduces the water content of crisp short cakes with sesame base, and makes crisp short cakes with sesame base semi-curing, and the heating-up temperature of mould is
92-95 DEG C, heat time heating time is 23-26min, obtains semi-curing crisp short cakes with sesame base；
(5) semi-curing crisp short cakes with sesame base being sent into baking box, toast to obtain finished product, baking temperature is 215-220 DEG C,
Baking time is 3-4min.
Pedicellus et Pericarpium Trapae crisp short cakes with sesame the most according to claim 1, it is characterised in that: it is half-mature that step (4) prepares
The crisp short cakes with sesame base changed is placed 15min and is carried out baking again, is placed in steam moisturizing, makes semi-curing crisp short cakes with sesame base
Surface water content is more than internal moisture content, and water content is gradually increased from inside to outside, and steam is protected
Wet interior temperature 45 C, relative humidity is 86%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610251338.3A CN105794933A (en) | 2016-04-19 | 2016-04-19 | Water chestnut crispy cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610251338.3A CN105794933A (en) | 2016-04-19 | 2016-04-19 | Water chestnut crispy cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105794933A true CN105794933A (en) | 2016-07-27 |
Family
ID=56457394
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610251338.3A Pending CN105794933A (en) | 2016-04-19 | 2016-04-19 | Water chestnut crispy cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105794933A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769882A (en) * | 2019-01-02 | 2019-05-21 | 华南理工大学 | A kind of fast roast method and device of ripe muffin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918741A (en) * | 2013-01-11 | 2014-07-16 | 曾奇洪 | Scone and manufacturing process of semi-finished product of scone |
| CN104186625A (en) * | 2014-09-23 | 2014-12-10 | 南平市同栗家食品有限公司 | Technology for processing crispy chestnut cakes |
-
2016
- 2016-04-19 CN CN201610251338.3A patent/CN105794933A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918741A (en) * | 2013-01-11 | 2014-07-16 | 曾奇洪 | Scone and manufacturing process of semi-finished product of scone |
| CN104186625A (en) * | 2014-09-23 | 2014-12-10 | 南平市同栗家食品有限公司 | Technology for processing crispy chestnut cakes |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109769882A (en) * | 2019-01-02 | 2019-05-21 | 华南理工大学 | A kind of fast roast method and device of ripe muffin |
| CN109769882B (en) * | 2019-01-02 | 2022-12-16 | 华南理工大学 | Quick baking method and device for cooked pressed powder |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106417456A (en) | Coarse cereal compressed cake and preparation method thereof | |
| CN106212590A (en) | A kind of bean flour cake of press and preparation method thereof | |
| CN103211166A (en) | Gastrodia elata powder noodles | |
| CN105249178A (en) | Broad bean protein meat and preparation method thereof | |
| CN105831747A (en) | Selenium-rich hair-blacking diet powder based on homology of medicine and food and preparation method of diet powder | |
| CN105767854A (en) | Spleen strengthening and kidney supplementing cake and preparation method thereof | |
| CN106360275A (en) | Rice noodles suitable for old people to eat and making method of rice noodles | |
| CN109392985A (en) | A kind of red bean semen coicis shortbread type biscuit and preparation method thereof | |
| CN108041428A (en) | A kind of Poria cocos Layer cake | |
| CN105794933A (en) | Water chestnut crispy cakes | |
| CN107549629A (en) | A kind of health dried noodles and preparation method thereof | |
| CN104938564B (en) | A kind of maize haw jelly cake and preparation method thereof | |
| CN104222766B (en) | A kind of Fructus Cucurbitae moschatae health care congee and preparation method thereof | |
| CN105875780A (en) | Crispy biscuit and production process thereof | |
| KR101894286B1 (en) | Manufacturing method for gluten-free choux pastry | |
| JP2015223080A (en) | Food product having flavor of eel broiled in soy-based sauces | |
| CN106490186A (en) | A kind of preparation method of Hericium erinaceus (Bull. Ex Fr.) Pers. dried tofu | |
| CN106305888A (en) | Burdock powder baguette and production method thereof | |
| CN105918409A (en) | Spicy crisp biscuit and production technique thereof | |
| CN106307014A (en) | Red bean rice noodles and preparing method thereof | |
| CN105918378A (en) | Flaky water chestnut pastries | |
| CN105380089A (en) | Compound fig flour and preparation method thereof | |
| CN103876041A (en) | Multi-flavor high-nutrition ready-to-eat noodles and processing method | |
| CN105309926A (en) | Nutritious food | |
| CN104757439A (en) | Fermented black bean-ginger powder and preparation 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: 20160727 |
|
| RJ01 | Rejection of invention patent application after publication |