CN105981770A - Processing technology of chocolate cheese cakes - Google Patents
Processing technology of chocolate cheese cakes Download PDFInfo
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- CN105981770A CN105981770A CN201510082768.2A CN201510082768A CN105981770A CN 105981770 A CN105981770 A CN 105981770A CN 201510082768 A CN201510082768 A CN 201510082768A CN 105981770 A CN105981770 A CN 105981770A
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- cake
- cheese
- chocolate
- butter
- paste
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Abstract
The present invention discloses a processing technology of chocolate cheese cakes, relates to the field of food processing, and provides the processing technology of the chocolate cheese cakes which are simple in preparation and clear in steps, and have extremely excellent eating effects after consumption. The processing technology consists of the following steps: 1) digestive biscuit pretreating; 2) dried tangerine peel pretreating; 3) butter pretreating; 4) cake bottom preparing; 5) cheese pretreating; 6) haw pretreating; 7) cheese paste preparing; 8) baking preparing; 9) baking; 10) cooling; 11) chocolate paste preparing; and 12) cake preparing. The chocolate cheese cakes have characteristics of being higher in consumption value, more delicious in tastes, and more excellent in consumption effects.
Description
Technical field
The present invention relates to food processing field, particularly relate to the improvement proposed for chocolate cake.
Background technology
Cake, as the spongiform ancient Western-style pastry having a sweet taste in, is not only liked by westerner, and it is also shown special preference to by China especially child.Cake of the prior art generally includes sweeting agent, adhesive, shortening, essence, leaven etc., wherein rich in nutritional labelings such as more carbohydrate, fat, vitamin, calcium, potassium, phosphorus, and has had the features such as simple, the instant of making concurrently.But, along with the development in epoch, how making cake have preferably food effect while keeping delicious food becomes the technical problem that those skilled in the art are urgently to be resolved hurrily.
Summary of the invention
The present invention is directed to problem above, it is proposed that a kind of make simple, step clear and edible after the processing technique of the splendid chocolate cheese cake of food effect.
The technical scheme is that and be processed according to the following steps:
1), digestive biscuit pretreatment: take digestive biscuit, be put in freshness protection package；Tighten fresh-keeping bag mouth again；Finally, by rolling pin, digestive biscuit is pressed into unqualified shape；Stand-by；
2), Pericarpium Citri Reticulatae pretreatment: take Pericarpium Citri Reticulatae, be cut to unqualified shape；Stand-by；
3), butter pretreatment: take butter, be heated to 50-60 DEG C so that butter becomes liquid state；
4) cake bottom, is prepared: digestive biscuit and the Pericarpium Citri Reticulatae of unqualified shape are uniformly sprinkling upon in butter, are placed in 5-10 DEG C of cold preservation；Make cake bottom；
5), cheese pretreatment: take cheese, be placed in hot water, add berry sugar while stirring until in the pasty state；Stand-by；
6), Pretreatment of Haw: take Fructus Crataegi, be cut to unqualified shape；Stand-by；
7), prepare cheese to stick with paste: take egg, pour in the cheese of pasty state after egg yolk and Ovum Gallus domesticus album being stirred, stir 8-12min；Add the Fructus Crataegi of unqualified shape, continue stirring 3-5min；Make cheese to stick with paste；
8) baking, is prepared: cake bottom and cheese are stuck with paste and pour in cake mold successively, and be placed in baking tray by cake mold；Injected clear water in baking tray again, until water level reaches the 1/3-1/2 of the height of cake mold；
9), baking: first baking box being preheated to 160 DEG C, then inserted by baking tray in baking box, baking 1h, temperature is 180-200 DEG C；
10), cooling: baking tray is taken out, and cools down 30min under 15-25 DEG C of environment, make cake body；
11), prepare chocolate to stick with paste: taking dark chocolate, butter, butter, heat while stirring, stir 8-10min, temperature is 60-80 DEG C；Make chocolate to stick with paste；
12) cake, is prepared: sticking with paste chocolate uniformly to water and drench on the surface of cake body, cool down 4h, temperature is 2-8 DEG C；Make cake.
Digestive biscuit described in step 4), Pericarpium Citri Reticulatae, the mass ratio of butter are 4:1:2.
The mass ratio of cheese described in step 5) and berry sugar is 5:1.
Egg described in step 7), Fructus Crataegi, the mass ratio of cheese of pasty state are 5:1:15.
Dark chocolate described in step 11), butter, the mass ratio of butter are 10:3:5.
The present invention combines cheese and dark chocolate in cake, so that cake has, edibility is higher, taste is more delicious and eating effect more preferably feature.Additionally, the present invention is directed to the problem that child resists the Chinese medicine of bitterness, in cake bottom, add Pericarpium Citri Reticulatae in this case, in cheese is stuck with paste, add Fructus Crataegi, thus on the one hand make cake more sweet and sour taste, stimulate child's appetite；On the other hand, also by newly-increased Pericarpium Citri Reticulatae and the mode of Fructus Crataegi so that the immunity after child is edible is promoted.
Detailed description of the invention
The processing technique of the present invention is: be processed according to the following steps:
1), digestive biscuit pretreatment: take digestive biscuit, be put in freshness protection package；Tighten fresh-keeping bag mouth again；Finally, by rolling pin, digestive biscuit is pressed into unqualified shape；Stand-by；
2), Pericarpium Citri Reticulatae pretreatment: take Pericarpium Citri Reticulatae, be cut to unqualified shape；Stand-by；
3), butter pretreatment: take butter, be heated to 50-60 DEG C so that butter becomes liquid state；
4) cake bottom, is prepared: digestive biscuit and the Pericarpium Citri Reticulatae of unqualified shape are uniformly sprinkling upon in butter, are placed in 5-10 DEG C of cold preservation；Make cake bottom；Described digestive biscuit, Pericarpium Citri Reticulatae, the mass ratio of butter are 4:1:2；
5), cheese pretreatment: take cheese, be placed in hot water, add berry sugar while stirring until in the pasty state；Stand-by；The mass ratio of described cheese and berry sugar is 5:1；
6), Pretreatment of Haw: take Fructus Crataegi, be cut to unqualified shape；Stand-by；
7), prepare cheese to stick with paste: take egg, pour in the cheese of pasty state after egg yolk and Ovum Gallus domesticus album being stirred, stir 8-12min；Add the Fructus Crataegi of unqualified shape, continue stirring 3-5min；Make cheese to stick with paste；Described egg, Fructus Crataegi, the mass ratio of cheese of pasty state are 5:1:15；
8) baking, is prepared: cake bottom and cheese are stuck with paste and pour in cake mold successively, and be placed in baking tray by cake mold；Injected clear water in baking tray again, until water level reaches the 1/3-1/2 of the height of cake mold；
9), baking: first baking box being preheated to 160 DEG C, then inserted by baking tray in baking box, baking 1h, temperature is 180-200 DEG C；
10), cooling: baking tray is taken out, and cools down 30min under 15-25 DEG C of environment, make cake body；
11), prepare chocolate to stick with paste: taking dark chocolate, butter, butter, heat while stirring, stir 8-10min, temperature is 60-80 DEG C；Make chocolate to stick with paste；Described dark chocolate, butter, the mass ratio of butter are 10:3:5；
12) cake, is prepared: sticking with paste chocolate uniformly to water and drench on the surface of cake body, cool down 4h, temperature is 2-8 DEG C；Make cake.
Claims (5)
1. the processing technique of chocolate cheese cake, it is characterised in that be processed according to the following steps:
1), digestive biscuit pretreatment: take digestive biscuit, be put in freshness protection package；Tighten fresh-keeping bag mouth again；Finally, by rolling pin, digestive biscuit is pressed into unqualified shape；Stand-by；
2), Pericarpium Citri Reticulatae pretreatment: take Pericarpium Citri Reticulatae, be cut to unqualified shape；Stand-by；
3), butter pretreatment: take butter, be heated to 50-60 DEG C so that butter becomes liquid state；
4) cake bottom, is prepared: digestive biscuit and the Pericarpium Citri Reticulatae of unqualified shape are uniformly sprinkling upon in butter, are placed in 5-10 DEG C of cold preservation；Make cake bottom；
5), cheese pretreatment: take cheese, be placed in hot water, add berry sugar while stirring until in the pasty state；Stand-by；
6), Pretreatment of Haw: take Fructus Crataegi, be cut to unqualified shape；Stand-by；
7), prepare cheese to stick with paste: take egg, pour in the cheese of pasty state after egg yolk and Ovum Gallus domesticus album being stirred, stir 8-12min；Add the Fructus Crataegi of unqualified shape, continue stirring 3-5min；Make cheese to stick with paste；
8) baking, is prepared: cake bottom and cheese are stuck with paste and pour in cake mold successively, and be placed in baking tray by cake mold；Injected clear water in baking tray again, until water level reaches the 1/3-1/2 of the height of cake mold；
9), baking: first baking box being preheated to 160 DEG C, then inserted by baking tray in baking box, baking 1h, temperature is 180-200 DEG C；
10), cooling: baking tray is taken out, and cools down 30min under 15-25 DEG C of environment, make cake body；
11), prepare chocolate to stick with paste: taking dark chocolate, butter, butter, heat while stirring, stir 8-10min, temperature is 60-80 DEG C；Make chocolate to stick with paste；
12) cake, is prepared: sticking with paste chocolate uniformly to water and drench on the surface of cake body, cool down 4h, temperature is 2-8 DEG C；Make cake.
The processing technique of chocolate cheese cake the most according to claim 1, it is characterised in that digestive biscuit described in step 4), Pericarpium Citri Reticulatae, the mass ratio of butter are 4:1:2.
The processing technique of chocolate cheese cake the most according to claim 1, it is characterised in that the mass ratio of cheese described in step 5) and berry sugar is 5:1.
The processing technique of chocolate cheese cake the most according to claim 1, it is characterised in that egg described in step 7), Fructus Crataegi, the mass ratio of cheese of pasty state are 5:1:15.
The processing technique of chocolate cheese cake the most according to claim 1, it is characterised in that dark chocolate described in step 11), butter, the mass ratio of butter are 10:3:5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510082768.2A CN105981770A (en) | 2015-02-16 | 2015-02-16 | Processing technology of chocolate cheese cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510082768.2A CN105981770A (en) | 2015-02-16 | 2015-02-16 | Processing technology of chocolate cheese cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105981770A true CN105981770A (en) | 2016-10-05 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510082768.2A Withdrawn CN105981770A (en) | 2015-02-16 | 2015-02-16 | Processing technology of chocolate cheese cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105981770A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280205A (en) * | 2020-02-20 | 2020-06-16 | 山东益锦食品有限公司 | Tiramisu cake and production method thereof |
-
2015
- 2015-02-16 CN CN201510082768.2A patent/CN105981770A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111280205A (en) * | 2020-02-20 | 2020-06-16 | 山东益锦食品有限公司 | Tiramisu cake and production method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161005 |
|
| WW01 | Invention patent application withdrawn after publication |