CN105831220A - Making method of sea water cake - Google Patents
Making method of sea water cake Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- cake
- water
- sea water
- making method
- deep
- 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
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
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.
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 |
Family
ID=56576302
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)
Country | Link |
---|---|
CN (1) | CN105831220A (en) |
Citations (1)
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 |
-
2016
- 2016-06-21 CN CN201610445033.6A patent/CN105831220A/en active Pending
Patent Citations (1)
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 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102266029A (en) | Production method of salted and pickled vegetables | |
CN105360992A (en) | Plant ash-preserved salted duck egg and manufacturing method thereof | |
CN100496259C (en) | Cake containing deep sea water | |
CN111000174A (en) | Industrial method for preparing pickled Chinese cabbage product by fermenting green leaf mustard | |
CN102987432B (en) | Nutritive stewed pork ball in brown sauce and processing technology thereof | |
KR20180120116A (en) | Semi-dry production method of fermented fish using white rice barley | |
CN105831220A (en) | Making method of sea water cake | |
CN1784985A (en) | Bread and its making method | |
RU2532052C1 (en) | Method for preparation of jellied trepang and honey product (versions) | |
CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
CN107529769B (en) | The method of the fruit quality of strawberry is improved after harvest | |
KR101923898B1 (en) | Process of low salinity and spicy Kimchi | |
JPH06253733A (en) | Saltless fermented pickle | |
CN106072078A (en) | A kind of grain cuttlefish processed and preparation method thereof | |
CN100508762C (en) | Steamed bread containing deep ocean water and preparation method thereof | |
KR100667968B1 (en) | A manufacturing method of dong-chi mi beverage using the deep sea water | |
KR101877649B1 (en) | Manufacturing Method of Chub Mackerel Patty | |
KR20080101293A (en) | Sikhae contained deep sea water | |
KR102582920B1 (en) | Manufacturing method of seaweeds wrap with excellent palatability and rich in nutrients | |
KR101435915B1 (en) | Salted laver comprising Schisandra chinensis seed oil and preparation method thereof | |
KR101972340B1 (en) | Seasoning Sauce for Making Sailfin Sandfish Sikhae, and Method for Manufacturing the Same | |
CN112075604B (en) | Preparation method of low-salt plum powder for food processing | |
CN102726769A (en) | Sea cucumber dumplings and preparation method thereof | |
EP2145549A1 (en) | Method for preparation of soft granular caviar | |
JP4769761B2 (en) | Vinegar rice cake and its manufacturing method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160810 |
|
WD01 | Invention patent application deemed withdrawn after publication |