CN105831220A - Making method of sea water cake - Google Patents

Making method of sea water cake Download PDF

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Publication number
CN105831220A
CN105831220A CN201610445033.6A CN201610445033A CN105831220A CN 105831220 A CN105831220 A CN 105831220A CN 201610445033 A CN201610445033 A CN 201610445033A CN 105831220 A CN105831220 A CN 105831220A
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CN
China
Prior art keywords
cake
water
sea water
making method
deep
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Pending
Application number
CN201610445033.6A
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Chinese (zh)
Inventor
李建贤
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李建贤
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Priority to CN201610445033.6A priority Critical patent/CN105831220A/en
Publication of CN105831220A publication Critical patent/CN105831220A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a making method of a sea water cake. The making method of the sea water cake is mainly characterized in that the sea water cake is made from the following main components (percentage by weight): 40-50% of egg white, 30-43% of fine white sugar, 0.5-0.625% of potassium hydrogen tartrate, 3-5% of deep sea water, 0.5-0.7% of edible salt, 15-18% of special flour for cake, and small quantities of an essence, cake oil and salad oil. The tap water, distilled water, purified water and the like which are traditionally used are replaced with the deep sea water during making of the cake, and compared with cake made with common water, the sea water cake has unique flavor, better taste, rich nutrition and good quality.

Description

A kind of preparation method of ocean water cake
The present invention relates to a kind of pastry food, the preparation method of a kind of ocean water cake.
Background technology
The flour product that existing market an ancient type of spoon is sold, utilizes after physically or chemically etc. method processes with water in its manufacturing process Water, i.e. running water, mineral water, natural water, distilled water, pure water etc., due to going from bad to worse of environment, these water resources are subject to mostly To human industry or the extensive pollution of agricultural.As running water or underground water exist residual chlorine or the taste of bleaching powder and inanimate matter (mineral matter) variation problem, and the many genus of mineral composition contained by mineral water or natural water are not easily decomposed, inactive state.If it is long-term Its food produced is drunk or eaten to excess likely can cause metal poisoning, and serious jeopardizes health;Pure water is Made by processes such as running water from the beginning being purified, purifies, be degerming, almost eliminate all by these technical process The trace element useful to human body and inorganic mineral.And the water source quality of running water is uneven, alternate betwwen good and bad through processing Being the first criterion with safety, water quality and mouthfeel aspect are poor.Therefore, its food made is utilized
(such as Flour product) quality is also affected, and trophic factor is destroyed.
The present invention make the deep ocean water that cake used refer to the depth of water at 900m with the seawater foretold, at deep ocean water In the ocean " without photosphere " entered without sunlight, and away from the impact of chemical substance of the mankind, land and air and dirt Dye, its temperature throughout the year below 10 DEG C, stable in properties.Result according to research is found out, deep ocean water at least has following four Big main feature:
1) low-temperature stability: do not irradiated by sunlight, unlike sea surface coolant-temperature gage is changeable, deep water is the most temperature-resistant, It is constant at about 8-10 DEG C.
2) composition enriches and maturity: compared with rich with sea surface water, containing once breeding life in deep ocean water , the most indispensable to plant growth and health more than 90 plant inorganic salts and mineral matters (including trace element).Except Outside its rich content, owing to these water flowed in the bathypelagic of die " without photosphere " with the very long time, send out without photosynthesis Raw, not by ectocine, therefore the composition of contained inorganic salts and mineral matter (including trace element) is the most ripe, stable, is The hydrogen reduction water of 100%.
3) easy being absorbed by the body property: its water clusters was bright under the hydraulic pressure effect that deep-sea is powerful in 1 years for deep ocean water The aobvious water clusters less than land.It is 165 to 180 degree that its molecule combines angle, and people is in the water molecules angle of land far away, Being combined angle with the molecule of people's internal water, blood extremely to approximate, therefore, this water clusters extremely holds easily absorbed by the body.It addition, Among water clusters dissolved with nutritional labeling (inorganic salts and mineral matter) under the powerful effect of deep sea hydraulic all the year round the most all with The dissociated ion form of activity exists.Therefore, human body, while absorbing these hydrones, also absorbs contained nutritional labeling (inorganic salts and mineral matter).
4) aseptic spatter property: place Yu Haiyang " without photosphere " deep water, except away from mankind's modern civilization impact and Not by land, Atmospheric Chemistry material, germ pollution outside, itself is also without generating the condition of the bacteriums such as pathogen.Therefore, ocean is deep Layer water is the water of the aseptic nature cleaned very much, is 100% " green " water.
Use deep ocean water make various cakes, have cleaner, nutrition is more rich, quality more preferably, be more easy to by people The advantage that body absorbs.
Summary of the invention
The invention discloses a kind of cake containing and using deep ocean water, deep ocean water used need to be impregnated with film desalting processing by inverse Hardness controls at below 1000ppm.And powder food manufacturing process utilizes deep ocean water replace running water in the past used, Distilled water, pure water etc., can produce unique flavor, better tasting, nutritious, the cake that quality is superior.
The preparation method of a kind of ocean water cake, is primarily characterized in that this cake comprises to foretell several main component (quality Percentage): albumen 40%-50%, castor sugar 30%-42%, potassium hydrogen tartrate 0.5%-0.625%, deep ocean water 3%-5%, food Salt 0.5%-0.75%, tailored flour for cake 15%-18%, essence, cake oil and salad oil are a small amount of.
The basic manufacture craft of the present invention: dispensing one mixing batter one is molded baking one finished product.
1. egg is opened, take its protein part 350g and potassium hydrogen tartrate 5g, the ocean of salt 5g. hardness less than 1000 Deep water 30g, middling speed is beaten to moist foaming;
2., in being slowly added into 1. by 300g sugar, continuation middling speed is beaten to moist foaming, is subsequently adding essence a small amount of:
3., during 2. the tailored flour for cake after finally being sieved by 250g adds, stir evenly at a slow speed egg and stick with paste;
4. entering mold forming with hollow baking tray, before loading egg paste, baking tray salad oil is coated with one layer at mould inwall, in order to the demoulding:
5. entering oven cooking cycle, upper temperature is 190 DEG C, and lower temperature is 160 DEG C, and baking time is 20 minutes;
6. upside down after cake is come out of the stove, takes out after cooling from baking tray.
Embodiment 1
1. egg is opened, take its protein part 150g and potassium hydrogen tartrate 2g, the bathypelagic of salt 2g. hardness less than 800 Water 10g, middling speed is beaten to moist foaming;
2., in being slowly added into 1. by 150g sugar, continuation middling speed is beaten to moist foaming, is subsequently adding essence a small amount of:
3., during 2. the tailored flour for cake after finally being sieved by 250g adds, stir evenly at a slow speed egg and stick with paste;
4. entering mold forming with hollow baking tray, before loading egg paste, baking tray salad oil is coated with one layer at mould inwall, in order to the demoulding:
5. entering oven cooking cycle, upper temperature is 190 DEG C, and lower temperature is 160 DEG C, and baking time is 12 minutes;
6. upside down after cake is come out of the stove, takes out after cooling from baking tray.
Example 2
1. egg is opened, take its protein part 250g and potassium hydrogen tartrate 5g, the bathypelagic of salt 5g. hardness less than 1000 Water 30g, middling speed is beaten to moist foaming;
2., in being slowly added into 1. by 300g sugar, continuation middling speed is beaten to moist foaming, is subsequently adding essence a small amount of:
3., during 2. the tailored flour for cake after finally being sieved by 250g adds, stir evenly at a slow speed egg and stick with paste;
4. entering mold forming with hollow baking tray, before loading egg paste, baking tray salad oil is coated with one layer at mould inwall, in order to the demoulding:
5. entering oven cooking cycle, upper temperature is 220 DEG C, and lower temperature is 120 DEG C, and baking time is 22 minutes;
6. upside down after cake is come out of the stove, takes out after cooling from baking tray.
Example 3
1. egg is opened, take its protein part 350g and potassium hydrogen tartrate 5g, the bathypelagic of salt 5g. hardness less than 1000 Water 30g, middling speed is beaten to moist foaming;
2., in being slowly added into 1. by 300g sugar, continuation middling speed is beaten to moist foaming, is subsequently adding essence a small amount of:
3., during 2. the tailored flour for cake after finally being sieved by 300g adds, stir evenly at a slow speed egg and stick with paste;
4. entering mold forming with hollow baking tray, before loading egg paste, baking tray salad oil is coated with two-layer at mould inwall, in order to the demoulding:
5. entering oven cooking cycle, upper temperature is 150 DEG C, and lower temperature is 100 DEG C, and baking time is 30 minutes;
6. upside down after cake is come out of the stove, takes out after cooling from baking tray.
Described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on this Example in bright, one of ordinary skilled in the art obtained on the premise of not making creative work all its His real ancient type of banner hoisted on a featherdecked mast example, broadly falls into the scope of protection of the invention.

Claims (1)

1. a preparation method for ocean water cake, is primarily characterized in that this cake comprises following several main component (quality Percentage): albumen 40%-50%, castor sugar 30%-42%, tartaric acid chlorine potassium 0.5%-0.625%, deep ocean water 3%-5%, salt 0.5%-0.75%, tailored flour for cake 15%-18%, essence, cake oil and salad oil are a small amount of.
CN201610445033.6A 2016-06-21 2016-06-21 Making method of sea water cake Pending CN105831220A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610445033.6A CN105831220A (en) 2016-06-21 2016-06-21 Making method of sea water cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610445033.6A CN105831220A (en) 2016-06-21 2016-06-21 Making method of sea water cake

Publications (1)

Publication Number Publication Date
CN105831220A true CN105831220A (en) 2016-08-10

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610445033.6A Pending CN105831220A (en) 2016-06-21 2016-06-21 Making method of sea water cake

Country Status (1)

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CN (1) CN105831220A (en)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1826911A (en) * 2005-03-04 2006-09-06 深圳市海川实业股份有限公司 Cake containing deep sea water

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1826911A (en) * 2005-03-04 2006-09-06 深圳市海川实业股份有限公司 Cake containing deep sea water

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