CN105994509A - High-calcium-content pineapple-pumpkin fruit cakes - Google Patents
High-calcium-content pineapple-pumpkin fruit cakes Download PDFInfo
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- CN105994509A CN105994509A CN201610337676.9A CN201610337676A CN105994509A CN 105994509 A CN105994509 A CN 105994509A CN 201610337676 A CN201610337676 A CN 201610337676A CN 105994509 A CN105994509 A CN 105994509A
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- water
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- fructus
- cucurbitae moschatae
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/366—Tubers, roots
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses high-calcium-content pineapple-pumpkin fruit cakes, and relates to the technical field of food processing. The high-calcium-content pineapple-pumpkin fruit cakes are mainly prepared from the following ingredients: pineapples, pumpkins, lean pork, fish brain, mung bean soup, non-dairy creamer, bovine bone powder, pure milk, shell powder, rhizoma polygonati odorati, cortex eucommiae, astragalus roots, agar, xanthan gum, sucrose, citric acid, vegetable oil and so on. The high-calcium-content pineapple-pumpkin fruit cakes disclosed by the invention are golden in color, semi-transparent, lustrous, free of granular feeling, fine and smooth in taste, appropriate in sour-sweet tastes, non-sticky to the teeth, full in cake shapes, flexible and elastic, and have unique flavor of the raw materials. The addition of the lean pork increases nutrition of the fruit cakes and improves aroma of the fruit cakes; the combination of the lean pork with the pumpkins makes the fruits cakes effective in invigorating the spleen, nourishing the stomach and preventing diabetes; and the bovine bone powder, the pure milk and the other ingredients are rich in calcium substances, so that the fruit cakes are beneficial for supplements of calcium substances needed by the body.
Description
Technical field
The present invention relates to food processing technology field, more specifically a kind of high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake.
Background technology
Fruitcake, also referred to as concentrates sarcocarp cake, the fresh fruit carrying inconvenience is processed into and can enjoy whenever and wherever possible and fresh fruit goods that nutrition is not scattered and disappeared.Fruitcake can be divided into north fruits fruitcake and southern fruit class fruitcake.Fruitcake is different from preserved fruit, preserve, confection and common cake class.Common confection particularly soft sweet relies on food additive, sweeting agent, sunset yellow, temptation red etc. for its primary raw material.And fruitcake is a kind of without starch, non-pigment, health-nutrition food without essence.
The current research to fruitcake, mainly using single fruit and vegetable varieties as raw material, is combined with multiple fruit and vegetable materials and carries out the most less of fruitcake development.And along with growth in the living standard, the requirement of dietetic nutrition is improved by people day by day, people increasingly focus on the most edible of fruits and vegetables, and common fruit and vegetable there be difficulties involved when on eating, store and carrying.And Fructus Cucurbitae moschatae, having another name called pumpkin, Fructus Caricae, meal melon, Chinese squash etc., be known as by worldwide nutrition scholar being the health food in 21st century because of its high nutritive value, it is nutritious.Various researchs show, Fructus Cucurbitae moschatae has multiple medical value, energy catalytic decomposition carcinogen nitrosamine, accelerates renal calculus, the dissolving of vesical calculus, helps to eliminate excess cholesterol in human body；And have fat-reducing and beauty functions, and some pathological changes of hyperlipidemia, diabetes and liver, kidney there are is obvious effect, be otherwise known as " anti-cancer food ".Fructus Ananadis comosi is again Fructus Ananadis comosi, Wang Li, originates in South America Brazil, containing nutrient substance such as abundant fructose, aminoacid, organic acid, crude fibre, calcium, phosphorus, ferrum, carotene and multivitamins in sarcocarp, has good dietary function.
Summary of the invention
The invention aims to make up the deficiencies in the prior art, it is provided that a kind of high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake.
It is an object of the invention to be achieved through the following technical solutions:
A kind of high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake, it is characterised in that: it is made up of following raw material: Fructus Ananadis comosi 60-80, Fructus Cucurbitae moschatae 30-40, pig lean meat 20-30, fish brain 4-6, sweet mung bean soup 2-4, non-dairy creamer 1-2, Os Bovis seu Bubali powder 3-5, plain chocolate 1-2, conch meal 1-3, Rhizoma Polygonati Odorati 1-2, Cortex Eucommiae 1-3, Radix Astragali 2-3, agar 1.5-2.0, xanthan gum 0.3-0.5, sucrose 13-15, citric acid 0.1-0.2, vegetable oil 2-3, flour and water are appropriate.
A kind of high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake, it is characterised in that: it is made up of following steps:
(1) pretreatment of raw material: the 1. process of Fructus Cucurbitae moschatae: select without pest and disease damage, meat thickness, yellow skin, maturation Fructus Cucurbitae moschatae, remove the peel, wooden dipper, cleaning up is cut into slices again put as clear water rinses standby；2. the process of Fructus Ananadis comosi: select fresh, good without pest and disease damage, color and luster, the green mature fruit of Maturity 85%, with the peeling of rustless steel pocket knife, really eye after cleaning, and puts as rinsed in clear water after being cut into small pieces standby；
(2) medicinal liquid is produced: Rhizoma Polygonati Odorati, the Cortex Eucommiae, the Radix Astragali are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, cooling, obtains medicinal liquid；
(3) adjuvant Titian: cool down after being boiled by fish brain, dry, micronizing, adds sweet mung bean soup, non-dairy creamer, Os Bovis seu Bubali powder, plain chocolate, conch meal mix homogeneously, at 60 DEG C Titian 8-10 minute adjuvant serosity；
(4) soften, pull an oar: Fructus Cucurbitae moschatae and Fructus Ananadis comosi are poured into respectively boiling 8-10 minute in the boiling water of 1:3 ratio, pulls an oar respectively after taking-up, boiling liquid need to be pulled an oar together during making beating, cross 150 mothers after mixing and sieve to obtain marc and pulp；
(5) prepared by meat XIANGFEN: pig lean meat is chopped into meat paste, adds marc and appropriate flour stirs into mud, be then placed on food steamer cooking, cool down after taking-up, dry, super prestige pulverize pumpkin pulp XIANGFEN is standby；
(6) dispensing and infusion: agar is fully dissolved with 1 times of pure water of 60 DEG C, Huang is willing to quickly stirring fully dissolving in 1 minute in the warm water of glue addition 25 times, then sucrose and citric acid are fully dissolved with appropriate pure warm water, finally three is mixed the boiling that simmers in water under not stopping stirring, after pulp is first boiled with very hot oven, add sucrose, citric acid, agar, the boiling liquid of xanthan gum, medicinal liquid, adjuvant serosity and meat XIANGFEN, use slow fire instead under not stopping stirring, carry out infusion, infusion instilled vegetable oil after 1-2 minute, continue infusion, until infusion drop enters in cold water not dispersion；
(7) sabot condensation: put into by drip pan in the water-bath of 40-45 DEG C, clamp drip pan with clip, will endure well-done pulp and pour in drip pan, control fruitcake thickness, at 2mm, takes out drip pan and is cooled to room temperature after condensing 1-2 hour；
(8) bake: drip pan is put into electric heating air blast thermostatic drying chamber, and temperature is set to 50 DEG C, stirs once after baking 6 hours, continue to bake 4 hours, then temperature is risen to 70 DEG C, bake 1-2 hour, make product moisture content take out after reaching 15%-20%.
The present invention with the addition of thin pork, adds the nutrition of fruitcake；Marc after filtration, with thin pork and flour steaming and decocting together, improves the fragrance of fruitcake, and Fructus Cucurbitae moschatae and Carnis Sus domestica matched have strengthening the spleen and nourishing the stomach, prevent the effect of diabetes；Macro-molecular protein in lean meat can be resolved into small-molecular peptides or aminoacid by the bromelain in Fructus Ananadis comosi, not only makes lean meat tenderer, moreover it is possible to improves the utilization rate of protein, is more beneficial for digestion and the absorption of human body；Step (4) drips during infusion in infusion liquid a small amount of vegetable oil, not only further increases the fragrance of fruitcake, it is also possible to play the effect of non-overflow pan, non-stick pan.
The present invention obtains advantage and is:
The high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake golden yellow color of the present invention, translucent, glossy, without granular sensation, delicate mouthfeel, there is the distinctive local flavor of raw material, sour-sweet suitably not sticking tooth, cake body is full, pliable and tough and high resilience, the interpolation of lean meat, not only increases the nutrition of fruitcake, improves the fragrance of fruitcake, coordinates Fructus Cucurbitae moschatae to eat the effect also having strengthening the spleen and nourishing the stomach, preventing diabetes together, the composition such as Os Bovis seu Bubali powder, plain chocolate also has abundant calcium substance, contributes to after eating supplementing calcium substance described in health.
Detailed description of the invention
A kind of high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake, is made up of following weight portion (kg) raw material: Fructus Ananadis comosi 60, Fructus Cucurbitae moschatae 30, pig lean meat 20, fish brain 4, sweet mung bean soup 2, non-dairy creamer 1, Os Bovis seu Bubali powder 3, plain chocolate 1, conch meal 1, Rhizoma Polygonati Odorati 1, the Cortex Eucommiae 1, the Radix Astragali 2, agar 1.5, xanthan gum 0.3, sucrose 13, citric acid 0.1, vegetable oil 2, flour and water are appropriate.
A kind of high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake, is made up of following steps:
(1) pretreatment of raw material: the 1. process of Fructus Cucurbitae moschatae: select without pest and disease damage, meat thickness, yellow skin, maturation Fructus Cucurbitae moschatae, remove the peel, wooden dipper, cleaning up is cut into slices again put as clear water rinses standby；2. the process of Fructus Ananadis comosi: select fresh, good without pest and disease damage, color and luster, the green mature fruit of Maturity 85%, with the peeling of rustless steel pocket knife, really eye after cleaning, and puts as rinsed in clear water after being cut into small pieces standby；
(2) medicinal liquid is produced: Rhizoma Polygonati Odorati, the Cortex Eucommiae, the Radix Astragali are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, cooling, obtains medicinal liquid；
(3) adjuvant Titian: cool down after being boiled by fish brain, dry, micronizing, adds sweet mung bean soup, non-dairy creamer, Os Bovis seu Bubali powder, plain chocolate, conch meal mix homogeneously, at 60 DEG C Titian 8-10 minute adjuvant serosity.
(4) soften, pull an oar: Fructus Cucurbitae moschatae and Fructus Ananadis comosi are poured into respectively boiling 8 minutes in the boiling water of 1:3 ratio, pulls an oar respectively after taking-up, boiling liquid need to be pulled an oar together during making beating, cross 150 mothers after mixing and sieve to obtain marc and pulp；
(5) prepared by meat XIANGFEN: pig lean meat is chopped into meat paste, adds marc and appropriate flour stirs into mud, be then placed on food steamer cooking, cool down after taking-up, dry, super prestige pulverize pumpkin pulp XIANGFEN is standby；
(6) dispensing and infusion: agar is fully dissolved with 1 times of pure water of 60 DEG C, Huang is willing to quickly stirring fully dissolving in 1 minute in the warm water of glue addition 25 times, then sucrose and citric acid are fully dissolved with appropriate pure warm water, finally three is mixed the boiling that simmers in water under not stopping stirring, after pulp is first boiled with very hot oven, add sucrose, citric acid, agar, the boiling liquid of xanthan gum, medicinal liquid, adjuvant serosity and meat XIANGFEN, use slow fire instead under not stopping stirring, carry out infusion, infusion instilled vegetable oil after 1 minute, continue infusion, until infusion drop enters in cold water not dispersion；
(7) sabot condensation: put into by drip pan in the water-bath of 40 DEG C, clamp drip pan with clip, will endure well-done pulp and pour in drip pan, control fruitcake thickness, at 2mm, takes out drip pan and is cooled to room temperature after condensing 1 hour；
(8) bake: drip pan is put into electric heating air blast thermostatic drying chamber, and temperature is set to 50 DEG C, stirs once after baking 6 hours, continue to bake 4 hours, then temperature is risen to 70 DEG C, bake 1 hour, make product moisture content take out after reaching 15%.
Claims (2)
1. a high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake, it is characterised in that: it is made up of following raw material: Fructus Ananadis comosi 60-80, Fructus Cucurbitae moschatae 30-40, pig lean meat 20-30, fish brain 4-6, sweet mung bean soup 2-4, non-dairy creamer 1-2, Os Bovis seu Bubali powder 3-5, plain chocolate 1-2, conch meal 1-3, Rhizoma Polygonati Odorati 1-2, Cortex Eucommiae 1-3, Radix Astragali 2-3, agar 1.5-2.0, xanthan gum 0.3-0.5, sucrose 13-15, citric acid 0.1-0.2, vegetable oil 2-3, flour and water are appropriate.
A kind of high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake the most according to claim 1, it is characterised in that: it is made up of following steps:
(1) pretreatment of raw material: the 1. process of Fructus Cucurbitae moschatae: select ripe Fructus Cucurbitae moschatae, cuts into slices after cleaning and puts as rinsed in clear water standby；2. the process of Fructus Ananadis comosi: select the green mature fruit of Maturity 85%, removes the peel after cleaning, really eye, and be cut into small pieces put as clear water rinses standby；
(2) medicinal liquid is produced: Rhizoma Polygonati Odorati, the Cortex Eucommiae, the Radix Astragali are added water slow fire boiling 40-50 minute of 5-6 times, filter cleaner, cooling, obtains medicinal liquid；
(3) adjuvant Titian: cool down after being boiled by fish brain, dry, micronizing, adds sweet mung bean soup, non-dairy creamer, Os Bovis seu Bubali powder, plain chocolate, conch meal mix homogeneously, at 60 DEG C Titian 8-10 minute adjuvant serosity；
(4) soften, pull an oar: Fructus Cucurbitae moschatae and Fructus Ananadis comosi are poured into respectively boiling 8-10 minute in the boiling water of 1:3 ratio, pulls an oar respectively after taking-up, boiling liquid need to be pulled an oar together during making beating, cross 150 mothers after mixing and sieve to obtain marc and pulp；
(5) prepared by meat XIANGFEN: pig lean meat is chopped into meat paste, adds marc and appropriate flour stirs into mud, be then placed on food steamer cooking, cool down after taking-up, dry, super prestige pulverize pumpkin pulp XIANGFEN is standby；
(6) dispensing and infusion: agar is fully dissolved with 1 times of pure water of 60 DEG C, Huang is willing to quickly stirring fully dissolving in 1 minute in the warm water of glue addition 25 times, then sucrose and citric acid are fully dissolved with appropriate pure warm water, finally three is mixed the boiling that simmers in water under not stopping stirring, after pulp is first boiled with very hot oven, add sucrose, citric acid, agar, the boiling liquid of xanthan gum, medicinal liquid, adjuvant serosity and meat XIANGFEN, use slow fire instead under not stopping stirring, carry out infusion, infusion instilled vegetable oil after 1-2 minute, continue infusion, until infusion drop enters in cold water not dispersion；
(7) sabot condensation: put into by drip pan in the water-bath of 40-45 DEG C, clamp drip pan with clip, will endure well-done pulp and pour in drip pan, control fruitcake thickness, at 2mm, takes out drip pan and is cooled to room temperature after condensing 1-2 hour；
(8) bake: drip pan is put into electric heating air blast thermostatic drying chamber, and temperature is set to 50 DEG C, stirs once after baking 6 hours, continue to bake 4 hours, then temperature is risen to 70 DEG C, bake 1-2 hour, make product moisture content take out after reaching 15%-20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337676.9A CN105994509A (en) | 2016-05-22 | 2016-05-22 | High-calcium-content pineapple-pumpkin fruit cakes |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610337676.9A CN105994509A (en) | 2016-05-22 | 2016-05-22 | High-calcium-content pineapple-pumpkin fruit cakes |
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| CN105994509A true CN105994509A (en) | 2016-10-12 |
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| CN201610337676.9A Pending CN105994509A (en) | 2016-05-22 | 2016-05-22 | High-calcium-content pineapple-pumpkin fruit cakes |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036479A (en) * | 2006-03-15 | 2007-09-19 | 王为峰 | Nutritive health-care jujube cake |
| CN105410803A (en) * | 2015-11-30 | 2016-03-23 | 李芹 | Purple potato flavored pineapple and pumpkin fruitcakes |
| CN105475906A (en) * | 2015-11-30 | 2016-04-13 | 李芹 | Pineapple pumpkin fruit cake helping beauty treatment |
-
2016
- 2016-05-22 CN CN201610337676.9A patent/CN105994509A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101036479A (en) * | 2006-03-15 | 2007-09-19 | 王为峰 | Nutritive health-care jujube cake |
| CN105410803A (en) * | 2015-11-30 | 2016-03-23 | 李芹 | Purple potato flavored pineapple and pumpkin fruitcakes |
| CN105475906A (en) * | 2015-11-30 | 2016-04-13 | 李芹 | Pineapple pumpkin fruit cake helping beauty treatment |
Non-Patent Citations (1)
| Title |
|---|
| 罗成: "凤梨南瓜果糕的研制", 《食品与发酵科技》 * |
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Application publication date: 20161012 |