CN106172624A - Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof - Google Patents
Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof Download PDFInfo
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- CN106172624A CN106172624A CN201610882298.2A CN201610882298A CN106172624A CN 106172624 A CN106172624 A CN 106172624A CN 201610882298 A CN201610882298 A CN 201610882298A CN 106172624 A CN106172624 A CN 106172624A
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- petch
- berk
- collybia albuminosa
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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
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Feed For Specific Animals (AREA)
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Abstract
The present invention is a kind of Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof, belongs to food processing technology field.It is to utilize Collybia albuminosa (Berk.) Petch and edible flower to make edible cake for primary raw material, including skin material, stuffing material and Collybia albuminosa (Berk.) Petch flower cake；Manufacture method is that skin material makes, and stuffing material makes and Collybia albuminosa (Berk.) Petch flower cake makes.The raw material preparing skin material includes flour, sucrose, maltose, Adeps Sus domestica, Oleum sesami, Mel and water；The raw material preparing stuffing material includes Collybia albuminosa (Berk.) Petch, fresh edible flower, sucrose, Mel, fries Semen phaseoli radiati powder, Adeps Sus domestica, Oleum sesami and Sal；Wrap up stuffing material with skin material, toasted i.e. obtain Collybia albuminosa (Berk.) Petch flower cake.The Collybia albuminosa (Berk.) Petch flower cake prepared by the present invention, farthest keeps Collybia albuminosa (Berk.) Petch and the shape of flower, nutrition and peculiar flavour, and taste is aromatic, and color and luster is pleasant, rich in taste.Collybia albuminosa (Berk.) Petch flower cake manufacture method technique is simple, easy to operate, it is easy to produce, as the food of unique local characteristic, wide market.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof.
Background technology
Yunnan is edible fungi kingdom and vegetable kingdom, has advantageous development Plateau Characteristic mushroom industry and flowers
The natural conditions of industry, therefore mushroom industry and the industry of flowers and plants are the important composition portions of Yunnan Province's Plateau Characteristic agricultural industry
Point, development is quickly.Edible fungi as the high food of nutritive value and health value, traditional eating method mostly be processed into each
Planting dish, edibility and the nutritive value of flowers the most increasingly come into one's own.The present invention is by the chicken of unique Yunnan Guanyuan characteristic
Fir bacterium organically combines with edible fresh flowers, is fabricated to Collybia albuminosa (Berk.) Petch flower cake, is not only masses and provides a kind of new ticbit, simultaneously
That has also widened edible fungi and flowers utilizes channel, and facilitation is played in the sustainable development for edible fungi and the industry of flowers and plants.
The Collybia albuminosa (Berk.) Petch flower cake prepared by the present invention, farthest keeps Collybia albuminosa (Berk.) Petch and the shape of flower, nutrition and solely
Special local flavor, taste is aromatic, and color and luster is pleasant, rich in taste.Collybia albuminosa (Berk.) Petch flower cake manufacture method technique is simple, easy to operate, it is easy to raw
Produce, as the food of unique local characteristic, wide market, can contribute for local economic development.
Summary of the invention
It is an object of the invention to provide a kind of Collybia albuminosa (Berk.) Petch flower cake with flower and edible fungi as primary raw material and making side thereof
Method.
The object of the present invention is achieved like this: Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof, including skin material, stuffing material, Qi Zhongyong
Each raw material of following percentage by weight is included: flour 52%, water 22%, Adeps Sus domestica 8%, sucrose 6%, maltose in the raw material preparing skin material
5%, Mel 4.5% and Oleum sesami 2.5%；Include each raw material of following percentage by weight for preparing the raw material of stuffing material: Collybia albuminosa (Berk.) Petch 20%～
30%, fresh edible flower 20%～30%, fry Semen phaseoli radiati powder 15%, sucrose 15%, Adeps Sus domestica 12%, Mel 4.5%, Oleum sesami 3% and Sal
0.5%。
The preparation of skin material: by flour, water, Adeps Sus domestica, sucrose, maltose, Mel and Oleum sesami etc. mix by weight percentage
Close, stir, synthesize dough, can be prepared by soft or hard suitable, moisten tack-free skin material.
The preparation of stuffing material: after freshly-slaughtered poultry fir is cleaned, is torn into long 1～10, thick 0.1～1 square bar, vacuum low-temperature frying
It is filtered dry standby after process；Pluck edible flower flower in full bloom, win petal, dry standby after cleaning at shady and cool；Fry green
The sieve of 10～20 mesh crossed by Semen Glycines powder.Above-mentioned raw materials is mixed by weight percentage with sucrose, Adeps Sus domestica, Mel, Oleum sesami and Sal etc.
Close, stir, i.e. make stuffing material.
Collybia albuminosa (Berk.) Petch flower cake manufacture method: pack with 20～100g skin material parcel 10～80g stuffing material, make 30～180g
Cake, be put in oven, charging temperature is 140～160 DEG C, and in stove, temperature is 150～170 DEG C, and tapping temperature is 180～190
DEG C, baking 15～20min, through the cooling of 10～20 min after coming out of the stove, the Collybia albuminosa (Berk.) Petch flower cake that must be fabricated to.
Collybia albuminosa (Berk.) Petch includes: Termitomyces (Termitomyces) all wild termitomyces kinds；Laterite Collybia albuminosa (Berk.) Petch
(Oudemansiella raphanipes),Dew Collybia albuminosa (Berk.) Petch (Oudemansiella radicata),Casting skin Collybia albuminosa (Berk.) Petch
(Oudemansiella radicata var. Furfuracea)Deng.
Edible flower includes: with a smile (Michelia figo), Flos Nelumbinis (Nelumbo nucifera), Flos Rosae Rugosae (Rosa rugosa), Chinese rose (Rosa chinensis), Radix Paeoniae (Peaonia lactiflora), Cuculus polioephalus (Rhododendron simsii), Camellia (Camellia japonica) etc..
The termitomyces of unique Yunnan Guanyuan characteristic is organically combined by the present invention with edible fresh flowers, is fabricated to Collybia albuminosa (Berk.) Petch flower cake,
Not being only masses and provide a kind of new ticbit, that has also widened edible fungi and flowers utilizes channel, for edible fungi simultaneously
Facilitation is played in sustainable development with the industry of flowers and plants.The Collybia albuminosa (Berk.) Petch flower cake prepared by the present invention, farthest protects
Holding Collybia albuminosa (Berk.) Petch and the shape of flower, nutrition and peculiar flavour, taste is aromatic, and color and luster is pleasant, rich in taste.Collybia albuminosa (Berk.) Petch flower cake makes
Method technique is simple, easy to operate, it is easy to produce, and as the food of unique local characteristic, wide market, can be local warp
Ji development contributes.
Detailed description of the invention
Embodiment 1:
1, the preparation of skin material:
Include each raw material of following percentage by weight for preparing the raw material of skin material: flour 52%, water 22%, Adeps Sus domestica 8%, sucrose 6%,
Maltose 5%, Mel 4.5% and Oleum sesami 2.5%；
Manufacture method is: by flour, water, Adeps Sus domestica, sucrose, maltose, Mel and Oleum sesami etc. mix by weight percentage, stir
Mix uniformly, synthesize dough, can be prepared by soft or hard suitable, moisten tack-free skin material.
2, the preparation of stuffing material:
Each raw material of following percentage by weight is included for preparing the raw material of stuffing material: Collybia albuminosa (Berk.) Petch (TermitomycesSp) 30%, food
With Flos Rosae Rugosae (Rosa rugosa) 20%, fry Semen phaseoli radiati powder 15%, sucrose 15%, Adeps Sus domestica 12%, Mel 4.5%, Oleum sesami 3% and Sal
0.5%；
Manufacture method is: after freshly-slaughtered poultry fir is cleaned, and is torn into long 5～10, thick 0.5～1 square bar, and vacuum low-temperature frying processes
After be filtered dry standby；Pluck edible rose flower in full bloom, win petal, dry standby after cleaning at shady and cool；Fry Semen phaseoli radiati powder
Cross the sieve of 10～20 mesh.Above-mentioned raw materials is mixed by weight percentage with sucrose, Adeps Sus domestica, Mel, Oleum sesami and Sal etc.,
Stir, i.e. make stuffing material.
3, Collybia albuminosa (Berk.) Petch flower cake manufacture method: pack with 100g skin material parcel 80g stuffing material, make the cake of 180g, be put into
In oven, charging temperature is 150 DEG C, and in stove, temperature is 160 DEG C, and tapping temperature is 180 DEG C, baking 15min, through 20 after coming out of the stove
The cooling of min, the Collybia albuminosa (Berk.) Petch flower cake that must be fabricated to.
Embodiment 2:
1, the preparation of skin material:
Identical with " embodiment 1 "；
2, the preparation of stuffing material:
Each raw material of following percentage by weight is included for preparing the raw material of stuffing material: laterite Collybia albuminosa (Berk.) Petch (Oudemansiella Raphanipes)30%, edible with a smile (Michelia figo) 20%, fry Semen phaseoli radiati powder 15%, sucrose 15%, Adeps Sus domestica 12%, Mel
4.5%, Oleum sesami 3% and Sal 0.5%；
Manufacture method is: after fresh laterite Collybia albuminosa (Berk.) Petch is cleaned, and is torn into long 1～5, thick 0.1～0.5 square bar, vacuum and low temperature
It is filtered dry standby after fried process；Pluck edible flower with a smile in full bloom, win petal, dry standby after cleaning at shady and cool；Fry
Cooked Semen phaseoli radiati powder crosses the sieve of 10～20 mesh.Above-mentioned raw materials is the most mixed with sucrose, Adeps Sus domestica, Mel, Oleum sesami and Sal etc.
It is combined, stirs, i.e. make stuffing material.
3, Collybia albuminosa (Berk.) Petch flower cake manufacture method:
Packing with 50g skin material parcel 30g stuffing material, make the cake of 80g, be put in oven, charging temperature is 155 DEG C, in stove
Temperature is 165 DEG C, and tapping temperature is 185 DEG C, baking 20min, through the cooling of 15～20 min, the chicken that must be fabricated to after coming out of the stove
Fir flower cake.
Claims (6)
1. Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof, including skin material, stuffing material, is characterized in that: for preparing the raw material bag of skin material
Include each raw material of following percentage by weight: flour 52%, water 22%, Adeps Sus domestica 8%, sucrose 6%, maltose 5%, Mel 4.5% and Oleum sesami
2.5%；Include each raw material of following percentage by weight for preparing the raw material of stuffing material: Collybia albuminosa (Berk.) Petch 20%～30%, edible flower 20%～
30%, Semen phaseoli radiati powder 15%, sucrose 15%, Adeps Sus domestica 12%, Mel 4.5%, Oleum sesami 3% and Sal 0.5% are fried.
2. the preparation of skin material: by flour, water, Adeps Sus domestica, sucrose, maltose, Mel and Oleum sesami etc. mix by weight percentage,
Stir, synthesize dough, can be prepared by soft or hard suitable, moisten tack-free skin material.
3. the preparation of stuffing material: after freshly-slaughtered poultry fir is cleaned, is torn into long 1～10, thick 0.1～1 square bar, at vacuum low-temperature frying
It is filtered dry standby after reason；Pluck edible flower flower in full bloom, win petal, dry standby after cleaning at shady and cool；Fry Semen phaseoli radiati
Powder crosses the sieve of 10～20 mesh, is mixed by weight percentage with sucrose, Adeps Sus domestica, Mel, Oleum sesami and Sal etc. by above-mentioned raw materials,
Stir, i.e. make stuffing material.
4. Collybia albuminosa (Berk.) Petch flower cake manufacture method: pack with 20～100g skin material parcel 10～80g stuffing material, make 30～180g
Cake, is put in oven, and charging temperature is 140～160 DEG C, and in stove, temperature is 150～170 DEG C, and tapping temperature is 180～190 DEG C,
Baking 15～20min, through the cooling of 10～20 min after coming out of the stove, the Collybia albuminosa (Berk.) Petch flower cake that must be fabricated to.
5. " Collybia albuminosa (Berk.) Petch " in claim " 1 " including: Termitomyces (Termitomyces) all wild termitomyces kinds；Red
Common chicken fir (Oudemansiella raphanipes),Dew Collybia albuminosa (Berk.) Petch (Oudemansiella radicata),Casting skin Collybia albuminosa (Berk.) Petch
(Oudemansiella radicata var. Furfuracea)Deng.
6. " edible flower " in claim " 1 " including: with a smile (Michelia figo), Flos Nelumbinis (Nelumbo nucifera), Flos Rosae Rugosae (Rosa rugosa), Chinese rose (Rosa chinensis), Radix Paeoniae (Peaonia lactiflora), Du
Cuckoo (Rhododendron simsii), Camellia (Camellia japonica) etc..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610882298.2A CN106172624A (en) | 2016-10-10 | 2016-10-10 | Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610882298.2A CN106172624A (en) | 2016-10-10 | 2016-10-10 | Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106172624A true CN106172624A (en) | 2016-12-07 |
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ID=57521365
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610882298.2A Pending CN106172624A (en) | 2016-10-10 | 2016-10-10 | Collybia albuminosa (Berk.) Petch flower cake and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108401782A (en) * | 2018-02-02 | 2018-08-17 | 金珠满江农业有限公司 | Using huge monarch's grass as black collybia albuminosa culture medium of major ingredient and the preparation method and application thereof |
| CN108617740A (en) * | 2017-03-22 | 2018-10-09 | 覃超程 | A kind of yulan magnolia pie and preparation method thereof |
| CN108887340A (en) * | 2018-07-04 | 2018-11-27 | 广西京路品牌管理有限公司 | A kind of pawpaw pie and preparation method thereof |
| CN109156496A (en) * | 2017-06-30 | 2019-01-08 | 覃超程 | A kind of mulberries pie and preparation method thereof |
| CN109169785A (en) * | 2017-06-30 | 2019-01-11 | 韦金凤 | A kind of pear flower pie and preparation method thereof |
| CN110574772A (en) * | 2018-06-08 | 2019-12-17 | 黄锐焕 | beef rose cake and making method thereof |
| CN112167296A (en) * | 2020-10-21 | 2021-01-05 | 王恩斌 | Rhododendron brandisii ham cake and making method thereof |
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|---|---|---|---|---|
| CN101103823A (en) * | 2007-08-15 | 2008-01-16 | 普绩 | Rare stuffing ham cake and its making technology |
| CN102805138A (en) * | 2012-08-30 | 2012-12-05 | 云南宝地牧业有限公司 | Preparation method for termitomyces albuminosus cake |
| CN105532825A (en) * | 2016-01-29 | 2016-05-04 | 王宝生 | Fresh rose cake and making method thereof |
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2016
- 2016-10-10 CN CN201610882298.2A patent/CN106172624A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103823A (en) * | 2007-08-15 | 2008-01-16 | 普绩 | Rare stuffing ham cake and its making technology |
| CN102805138A (en) * | 2012-08-30 | 2012-12-05 | 云南宝地牧业有限公司 | Preparation method for termitomyces albuminosus cake |
| CN105532825A (en) * | 2016-01-29 | 2016-05-04 | 王宝生 | Fresh rose cake and making method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617740A (en) * | 2017-03-22 | 2018-10-09 | 覃超程 | A kind of yulan magnolia pie and preparation method thereof |
| CN109156496A (en) * | 2017-06-30 | 2019-01-08 | 覃超程 | A kind of mulberries pie and preparation method thereof |
| CN109169785A (en) * | 2017-06-30 | 2019-01-11 | 韦金凤 | A kind of pear flower pie and preparation method thereof |
| CN108401782A (en) * | 2018-02-02 | 2018-08-17 | 金珠满江农业有限公司 | Using huge monarch's grass as black collybia albuminosa culture medium of major ingredient and the preparation method and application thereof |
| CN110574772A (en) * | 2018-06-08 | 2019-12-17 | 黄锐焕 | beef rose cake and making method thereof |
| CN108887340A (en) * | 2018-07-04 | 2018-11-27 | 广西京路品牌管理有限公司 | A kind of pawpaw pie and preparation method thereof |
| CN112167296A (en) * | 2020-10-21 | 2021-01-05 | 王恩斌 | Rhododendron brandisii ham cake and making method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
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| RJ01 | Rejection of invention patent application after publication |