CN105875731A - Scallion egg cake and method for making same - Google Patents
Scallion egg cake and method for making same Download PDFInfo
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- CN105875731A CN105875731A CN201410530903.0A CN201410530903A CN105875731A CN 105875731 A CN105875731 A CN 105875731A CN 201410530903 A CN201410530903 A CN 201410530903A CN 105875731 A CN105875731 A CN 105875731A
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- chive
- rhizoma zingiberis
- zingiberis recens
- pericarpium zanthoxyli
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Abstract
The invention discloses a scallion egg cake and a method for making the same. The scallion egg cake includes the following raw materials, by weight, 4-8 parts of scallion, 3-5 parts of Zanthoxylum bungeanum, 1-2 parts of aniseeds, 6-10 parts of salt, 2-5 parts of fresh ginger, 20-30 parts of flour, 3-6 parts of eggs, 4-7 parts of butter, 2-4 parts of baking soda, 1-2 parts of yeast, 10-20 parts of fresh milk, and 15-30 parts of rapeseed oil. The method for making the scallion egg cake includes the steps: cleaning, air drying, artificial drying, oil refining, mixing and fermentation, baking and balm oil coating for many times. Compared with the conditional cakes, the scallion egg cake has unique scallion fragrance, serves the scallion, the Zanthoxylum bungeanum, the aniseeds and the fresh ginger as the raw materials, has unique Chinese taste, and can meet the demands of consumers who do not like sweet cakes.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to sponge cake processing technique field, particularly relate to
A kind of Herba Alii fistulosi perfume (or spice) sponge cake and preparation method thereof.
Background technology
Sponge cake is a kind of traditional and time-honored food, and it has softness, fragrant and sweet, tasty and refreshing, color and luster is deep
Huang, high resilience, entrance egg perfume, long times of aftertaste, the digestible feature of appearance.Detect according to scientific research department, should
Cake contains the trace element such as protein 9.1%, plant fat 7.6%, total sugar 38%, the most phosphorous, calcium, is suitable
Preferably the aged,middle aged person and young man and a kind of specialty food of child.The living standard day by day improved along with people, demand increases,
Sponge cake has combined with modern science by traditional handicraft and has carried out industrialized production, as used eggbeater,
The mechanical production lines such as far-infrared roaster and raw material, the most both improve work efficiency, improve again quality,
Meet consumers in general's demand.Sponge cake be usually with fresh hen egg, white sugar, Oleum sesami essence, flour be main
Raw material, refined baking forms, golden yellow glossy, and of fine quality delicious, finger pressure plays nest, refers to put and puts down again, and raw meat is not oiliness,
Soft good to eat.
Along with being continually changing of people's taste, traditional sponge cake does not the most possess bigger market competition strength,
Society is one and pursues natural, the healthy epoch, so traditional common chicken cake can not meet
Requirement, sales volume is reasonable the most on the market is usually Fruit cake, owing to Fruit cake has exquisite beautiful
Outward appearance, and the interspersing so that the great appearance of this kind of Fruit cake of fruit pulp, become the kind that sales volume is the highest.
But its basic or manufacture method of the sponge cake that employing is conventional of present Fruit cake, simply on this basis
Upper addition sarcocarp, although taste and appearance can be promoted, but the moisture also having in fruit can affect finished product cake
Shelf-life, rotten situation of going mouldy easily occurs, have a strong impact on quality and be easily caused eater pathological changes occurs
Etc. problem, potential safety hazard is bigger；And fruit is placed in cake for a long time, nutritional labeling easily runs off, and loses
The nutrition essence of Fruit cake；Additionally, traditional Fruit cake uses the most former as sugar of sucrose equally
Material, sweet taste weight is the most greasy.
And owing to cake is typically all baking, easily get angry after practicality too much, it is mainly reflected in edible
There is the symptom such as oral ulcer, dry mouth and parching tongue in crowd, it is clear that traditional cake does not has the merit of resolving heat and reducing pathogenic fire
Effect；Additionally, no matter be traditional sponge cake or the other kinds of cake such as fruity sponge cake or chocolate,
They are typically all sweet taste, and taste is more single, but some consumer do not like the cake of sweet taste, aobvious
Right present cake can not meet the requirement of this some consumers.
Summary of the invention
It is desirable to provide a kind of Herba Alii fistulosi perfume (or spice) sponge cake and preparation method thereof, deposited solving traditional fruit cake
Easily go mouldy rotten, the shelf-life is short, nutritional labeling easily runs off, harmful components are many, taste single with
And the problem of sweet taste weight.
The present invention is achieved by following technical solution:
A kind of Herba Alii fistulosi perfume (or spice) sponge cake, including following raw material: chive 4-8 part, Pericarpium Zanthoxyli 3-5 part, anistree 1-2
Part, Sal 6-10 part, Rhizoma Zingiberis Recens 2-5 part, flour 20-30 part, egg 3-6 part, butter 4-7 part, sodium bicarbonate 2-4
Part, yeast 1-2 part, fresh milk 10-20 part, Oleum Brassicae campestris 15-30 part.
Described Herba Alii fistulosi perfume (or spice) sponge cake is composed of the following raw materials by weight: chive 5-7 part, Pericarpium Zanthoxyli 3.5-4.7 part, anistree
1.2-1.8 part, Sal 7-9 part, Rhizoma Zingiberis Recens 2.3-4.5 part, flour 23-28 part, egg 4-5.8 part, butter 4.5-6 part,
Sodium bicarbonate 2.5-3.5 part, yeast 1.2-1.7 part, fresh milk 15-18 part, Oleum Brassicae campestris 18-25 part.
Described Herba Alii fistulosi perfume (or spice) sponge cake is composed of the following raw materials by weight: chive 6 parts, 4 parts of Pericarpium Zanthoxyli, anistree 1.5 parts,
Sal 8 parts, 3 parts of Rhizoma Zingiberis Recens, 25 parts of flour, 5 parts of egg, 4.8 parts of butter, sodium bicarbonate 3 parts, 1.5 parts of yeast,
Fresh milk 16 parts, Oleum Brassicae campestris 20 parts.
A kind of manufacture method of Herba Alii fistulosi perfume (or spice) sponge cake, the method comprises the following steps:
(1) take chive, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens by weight, clean up rear natural drying, to aqueous
Amount≤10%；
(2) chive, Pericarpium Zanthoxyli, anise and the Rhizoma Zingiberis Recens after step (1) natural drying is put into temperature and be 50-60 DEG C
Drying in oven 10-12 hour, to water content≤3%；
(3) chive, Pericarpium Zanthoxyli, anise and the Rhizoma Zingiberis Recens after step (2) artificial drying is refined in Oleum Brassicae campestris
10-15s also filters out residue to obtain Oleum sesami standby；
(4) take flour, egg, butter, Sal, sodium bicarbonate, yeast and fresh milk by weight to be sufficiently mixed
Stir, standing for fermentation 20-30min；
(5) dough mould mixed in step (4) is held as in baking box that temperature is 120-140 DEG C
Baking 30-45min, baking process is with the coating of Oleum sesami several times；
(6) to be baked complete and be cooled to room temperature and get product.
Described step (5) at least contains the coating of three Oleum sesami, often after baking 10-15min, cake is taken out
Coat an Oleum sesami.
The invention has the beneficial effects as follows:
Compared with prior art, Herba Alii fistulosi perfume (or spice) sponge cake that the present invention provides and preparation method thereof, first by chive, flower
Green pepper, anise and Rhizoma Zingiberis Recens are dried, and then the refine in Oleum Brassicae campestris of chive, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens are obtained perfume (or spice)
Oil, along with the coating of Oleum sesami several times in the cooking process carrying out sponge cake, finally gives garlic taste
Sponge cake, compared to traditional cake, the present invention uses chive, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens etc. as system
Make raw material, there is the Chinese taste of uniqueness, can meet the requirement partly not liking sweet taste cake consumer.
Detailed description of the invention
Below in conjunction with embodiment, technical scheme is described further, but required protection domain
It is not limited to described；
Embodiment 1: take chive 4 parts, 5 parts of Pericarpium Zanthoxyli, anistree 2 parts and 5 parts of Rhizoma Zingiberis Recens, clean up rear natural drying,
To water content≤10%；Chive after natural drying, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens are put into the baking that temperature is 60 DEG C
Dry 12 hours in case, to water content≤3%；Chive after artificial drying, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens are existed
Refining 15s filter out residue to obtain Oleum sesami standby in 30 portions of Oleum Brassicae campestriss；Take 30 parts of flour, 6 parts of egg, butter
7 parts, Sal 10 parts, sodium bicarbonate 4 parts, 2 parts of yeast and fresh milk 20 parts are sufficiently mixed and stir, standing for fermentation
30min；Mixed dough mould is held as toasted 30min in baking box that temperature is 140 DEG C, toasted
Journey at least contains the coating of three Oleum sesami, and cake often takes out after baking 10min Oleum sesami of coating；To be baked
Complete and be cooled to room temperature to get product.
Embodiment 2: take chive 5 parts, 4 parts of Pericarpium Zanthoxyli, anistree 1.5 parts and 3 parts of Rhizoma Zingiberis Recens, naturally dry after cleaning up
Dry, to water content≤10%；It is 50 that chive after natural drying, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens are put into temperature
DEG C drying in oven 10 hours, to water content≤3%；By the chive after artificial drying, Pericarpium Zanthoxyli, anise and
Rhizoma Zingiberis Recens is refined 10s in 15 portions of Oleum Brassicae campestriss and filters out residue to obtain Oleum sesami standby；Take 20 parts of flour, egg 3
Part, 4 parts of butter, Sal 6 parts, sodium bicarbonate 2 parts, 1 part of yeast and fresh milk 10 parts are sufficiently mixed and stir,
Standing for fermentation 20min；Mixed dough mould is held as toasted in baking box that temperature is 120 DEG C
45min, baking process at least contains the coating of three Oleum sesami, cake often takes out after baking 15min coating one
Secondary Oleum sesami；To be baked complete and be cooled to room temperature and get product.
Embodiment 3: take chive 6 parts, 3.5 parts of Pericarpium Zanthoxyli, anistree 1.3 parts and 2.3 parts of Rhizoma Zingiberis Recens, natural after cleaning up
It is dried, to water content≤10%；It is 55 that chive after natural drying, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens are put into temperature
DEG C drying in oven 11 hours, to water content≤3%；By the chive after artificial drying, Pericarpium Zanthoxyli, anise and
Rhizoma Zingiberis Recens is refined 12s in 18 portions of Oleum Brassicae campestriss and filters out residue to obtain Oleum sesami standby；Take 25 parts of flour, egg 4
Part, 5 parts of butter, Sal 7 parts, sodium bicarbonate 2.7 parts, 1.3 parts of yeast and fresh milk 17 parts are sufficiently mixed and stir,
Standing for fermentation 26min；Mixed dough mould is held as toasted in baking box that temperature is 125 DEG C
30min, baking process at least contains the coating of three Oleum sesami, cake often takes out after baking 10min coating one
Secondary Oleum sesami；To be baked complete and be cooled to room temperature and get product.
Embodiment 4: take chive 7 parts, 4.5 parts of Pericarpium Zanthoxyli, anistree 1.8 parts and 2.7 parts of Rhizoma Zingiberis Recens, natural after cleaning up
It is dried, to water content≤10%；It is 58 that chive after natural drying, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens are put into temperature
DEG C drying in oven 11 hours, to water content≤3%；By the chive after artificial drying, Pericarpium Zanthoxyli, anise and
Rhizoma Zingiberis Recens is refined 13s in 25 portions of Oleum Brassicae campestriss and filters out residue to obtain Oleum sesami standby；Take 28 parts of flour, egg 5.5
Part, 6 parts of butter, Sal 9 parts, sodium bicarbonate 3.2 parts, 1.8 parts of yeast and fresh milk 16 parts are sufficiently mixed and stir,
Standing for fermentation 30min；Mixed dough mould is held as toasted in baking box that temperature is 135 DEG C
45min, baking process at least contains the coating of three Oleum sesami, cake often takes out after baking 15min coating one
Secondary Oleum sesami；To be baked complete and be cooled to room temperature and get product.
Embodiment 5: take chive 6 parts, 4 parts of Pericarpium Zanthoxyli, anistree 1.5 parts and 3 parts of Rhizoma Zingiberis Recens, naturally dry after cleaning up
Dry, to water content≤10%；It is 52 that chive after natural drying, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens are put into temperature
DEG C drying in oven 12 hours, to water content≤3%；By the chive after artificial drying, Pericarpium Zanthoxyli, anise and
Rhizoma Zingiberis Recens is refined 14s in 20 portions of Oleum Brassicae campestriss and filters out residue to obtain Oleum sesami standby；Take 25 parts of flour, egg 5
Part, 4.8 parts of butter, Sal 8 parts, sodium bicarbonate 3 parts, 1.5 parts of yeast and fresh milk 16 parts are sufficiently mixed and stir,
Standing for fermentation 25min；Mixed dough mould is held as toasted in baking box that temperature is 130 DEG C
40min, baking process at least contains the coating of 4 Oleum sesami, often after baking 10min, cake is taken out coating once
Oleum sesami；To be baked complete and be cooled to room temperature and get product.
Claims (5)
1. a Herba Alii fistulosi perfume (or spice) sponge cake, it is characterised in that: include following raw material: chive 4-8 part, Pericarpium Zanthoxyli
3-5 part, anistree 1-2 part, Sal 6-10 part, Rhizoma Zingiberis Recens 2-5 part, flour 20-30 part, egg 3-6 part, butter 4-7
Part, sodium bicarbonate 2-4 part, yeast 1-2 part, fresh milk 10-20 part, Oleum Brassicae campestris 15-30 part.
Herba Alii fistulosi perfume (or spice) sponge cake the most according to claim 1, it is characterised in that: it is by following raw material
Composition: chive 5-7 part, Pericarpium Zanthoxyli 3.5-4.7 part, anistree 1.2-1.8 part, Sal 7-9 part, Rhizoma Zingiberis Recens 2.3-4.5 part,
Flour 23-28 part, egg 4-5.8 part, butter 4.5-6 part, sodium bicarbonate 2.5-3.5 part, yeast 1.2-1.7 part, fresh
Milk 15-18 part, Oleum Brassicae campestris 18-25 part.
Herba Alii fistulosi perfume (or spice) sponge cake the most according to claim 1, it is characterised in that: it is by following raw material
Composition: chive 6 parts, 4 parts of Pericarpium Zanthoxyli, anistree 1.5 parts, Sal 8 parts, 3 parts of Rhizoma Zingiberis Recens, 25 parts of flour, egg 5
Part, 4.8 parts of butter, sodium bicarbonate 3 parts, 1.5 parts of yeast, fresh milk 16 parts, Oleum Brassicae campestris 20 parts.
4. the manufacture method of the Herba Alii fistulosi perfume (or spice) sponge cake as described in any one of claim 1-3, it is characterised in that:
The method comprises the following steps:
(1) take chive, Pericarpium Zanthoxyli, anise and Rhizoma Zingiberis Recens by weight, clean up rear natural drying, to aqueous
Amount≤10%；
(2) chive, Pericarpium Zanthoxyli, anise and the Rhizoma Zingiberis Recens after step (1) natural drying being put into temperature is 50-60
DEG C drying in oven 10-12 hour, to water content≤3%；
(3) chive, Pericarpium Zanthoxyli, anise and the Rhizoma Zingiberis Recens after step (2) artificial drying is refined in Oleum Brassicae campestris
10-15s also filters out residue to obtain Oleum sesami standby；
(4) take flour, egg, butter, Sal, sodium bicarbonate, yeast and fresh milk by weight to be sufficiently mixed
Stir, standing for fermentation 20-30min；
(5) dough mould mixed in step (4) is held as in baking box that temperature is 120-140 DEG C
Baking 30-45min, baking process is with the coating of Oleum sesami several times；
(6) to be baked complete and be cooled to room temperature and get product.
The manufacture method of Herba Alii fistulosi perfume (or spice) sponge cake the most according to claim 4, it is characterised in that: described step
(5) at least contain the coating of three Oleum sesami in, often after baking 10-15min, cake is taken out Oleum sesami of coating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410530903.0A CN105875731A (en) | 2014-10-09 | 2014-10-09 | Scallion egg cake and method for making same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410530903.0A CN105875731A (en) | 2014-10-09 | 2014-10-09 | Scallion egg cake and method for making same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105875731A true CN105875731A (en) | 2016-08-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410530903.0A Pending CN105875731A (en) | 2014-10-09 | 2014-10-09 | Scallion egg cake and method for making same |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875760A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Spiced salt cakes and manufacturing method thereof |
| CN105875759A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Chive-flavor pastries and preparation method thereof |
| CN106259725A (en) * | 2016-10-31 | 2017-01-04 | 胡家芬 | A kind of box cake and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045338A (en) * | 1990-04-29 | 1990-09-19 | 张秉尧 | A kind of preparation method of snack pastry |
| CN1109709A (en) * | 1994-08-19 | 1995-10-11 | 上海科伦食品有限公司 | Biscuit of plant spice series and producing process |
| CN101711530A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Nutritious bread for breakfast |
| CN103210973A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Papaw butter bread |
| CN103461419A (en) * | 2013-09-18 | 2013-12-25 | 吴淑芬 | Vegetable bread and manufacturing method thereof |
-
2014
- 2014-10-09 CN CN201410530903.0A patent/CN105875731A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045338A (en) * | 1990-04-29 | 1990-09-19 | 张秉尧 | A kind of preparation method of snack pastry |
| CN1109709A (en) * | 1994-08-19 | 1995-10-11 | 上海科伦食品有限公司 | Biscuit of plant spice series and producing process |
| CN101711530A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Nutritious bread for breakfast |
| CN103210973A (en) * | 2013-03-22 | 2013-07-24 | 高雷 | Papaw butter bread |
| CN103461419A (en) * | 2013-09-18 | 2013-12-25 | 吴淑芬 | Vegetable bread and manufacturing method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875760A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Spiced salt cakes and manufacturing method thereof |
| CN105875759A (en) * | 2014-12-19 | 2016-08-24 | 遵义市谢老五食品厂 | Chive-flavor pastries and preparation method thereof |
| CN106259725A (en) * | 2016-10-31 | 2017-01-04 | 胡家芬 | A kind of box cake and preparation method thereof |
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