CN105994509A - High-calcium-content pineapple-pumpkin fruit cakes - Google Patents

High-calcium-content pineapple-pumpkin fruit cakes Download PDF

Info

Publication number
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
Authority
CN
China
Prior art keywords
calcium
water
fructus
cucurbitae moschatae
boiling
Prior art date
Application number
CN201610337676.9A
Other languages
Chinese (zh)
Inventor
周涛
Original Assignee
周涛
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 周涛 filed Critical 周涛
Priority to CN201610337676.9A priority Critical patent/CN105994509A/en
Publication of CN105994509A publication Critical patent/CN105994509A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34Animal material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36Vegetable material
    • A21D2/366Tubers, roots

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

A kind of high calcium Fructus Ananadis comosi Fructus Cucurbitae moschatae fruitcake
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%.
CN201610337676.9A 2016-05-22 2016-05-22 High-calcium-content pineapple-pumpkin fruit cakes CN105994509A (en)

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

Applications Claiming Priority (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

Publications (1)

Publication Number Publication Date
CN105994509A true CN105994509A (en) 2016-10-12

Family

ID=57096482

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610337676.9A CN105994509A (en) 2016-05-22 2016-05-22 High-calcium-content pineapple-pumpkin fruit cakes

Country Status (1)

Country Link
CN (1) CN105994509A (en)

Citations (3)

* Cited by examiner, † Cited by third party
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
Title
罗成: "凤梨南瓜果糕的研制", 《食品与发酵科技》 *

Similar Documents

Publication Publication Date Title
CN103222644B (en) Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof
CN103005485B (en) Method for processing bepig trotter and bepig trotter
CN102845732B (en) Beef soybean paste and manufacturing method thereof
CN103005480B (en) Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance
CN103005481B (en) Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance
CN103099238B (en) Method for processing bean-flavor spiced chicken and bean-flavor spiced chicken
CN102613616B (en) Preparation method of honey peanut kernel with strawberry flavor
CN103222634B (en) Kuding tea fragrance dried mussel meat and preparation method thereof
CN103211178B (en) Stomach-invigorating cake containing diversileaf artocarpus seed and pumpkin
CN103652973A (en) Soybean sauce mutton shashlik and preparation method thereof
CN103110037B (en) Method for preparing nutrient dumplings
CN103005499A (en) Processing method of mushroom fragrance beef and mushroom fragrance beef
CN104489747A (en) Flavored eggs with yellow peach flavor and preparation method of flavored eggs
CN104207071A (en) Sauce-taste flavoring powder with squid and processing method thereof
CN101108002B (en) Defatted medical chicken
CN103989056B (en) A kind of Steamed pork wrapped in lotus leaf and preparation method thereof
CN102987340A (en) Method for preparing Randia cochinchinensis chilli sauce
CN102697014B (en) Casserole spicy soup base and preparation method thereof
CN104905299B (en) A kind of flavor duck meat sausage and preparation method thereof containing cocoa power
CN103222643B (en) Buckwheat, polygonum multiflorum and vinegar fragrance beef jerky and preparation method thereof
CN101116498A (en) Chinese traditional medicine composition for medicinal fish food with eight treasures and the medicinal fish food thereof
CN104247742B (en) Dragon fruit Chinese mooncake and making method thereof
CN103005491A (en) Method for processing stewed bean dried salted duck and stewed bean dried salted duck
CN103099237A (en) Method for processing mushroom-flavor chicken and mushroom-flavor chicken
CN103005482B (en) Processing method of mushroom fragrance pork and mushroom fragrance pork

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20161012

WD01 Invention patent application deemed withdrawn after publication