CN106387656A - Wanbei unique instant He cake - Google Patents
Wanbei unique instant He cake Download PDFInfo
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- CN106387656A CN106387656A CN201610845362.XA CN201610845362A CN106387656A CN 106387656 A CN106387656 A CN 106387656A CN 201610845362 A CN201610845362 A CN 201610845362A CN 106387656 A CN106387656 A CN 106387656A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the field of food processing and discloses a Wanbei unique instant He cake. The Wanbei unique instant He cake is prepared from wheat flour, corn flour, konjac starch, frozen tofu, Pleurotus eryngii, golden buckwheat, lotus petiole, leaf of shortstyle cratoxylum, phoenix-tail fern, Mesona chinensis Benth., hibiscus flower, Anqi aroma yeast, table salt, spices and glutathione. A variety of flour os mixed so that the He cake is rich in nutrients. The surface of the He cake contacting with an iron pan is crispy and the other surface of the He cake is soft, tough and chewy. Through Anqi aroma yeast fermentation, a fragrance and nutrition are improved, softness is improved and digestive absorption is promoted. Through use of traditional Chinese medicines and spices, nutrition and health care functions are improved, the flavor of He cake is improved and natural antibacterial effects are obtained. Through use of frozen tofu, Pleurotus eryngii and glutathione, the He cake is rich in nutrients and has effects of maintaining beauty, caring skin and resisting aging and cancers. The He cake has a soft taste, is not hardened after storage at a low temperature, is a ready-to-eat food, does not contain any additives, is suitable for any population, is conducive to large-scale production and improves economic income by 37.2%.
Description
Technical field
The invention mainly relates to food processing field, more particularly, to a kind of Anhui north instant cake of characteristic.
Background technology
Traditional cake is the dough sheet that flour is rolled with rolling pin after dough with becoming or directly dragged into suitable size, then pastes
Carry out within one week shortening in clear water pot or stew pot, preparation is simple, chewy in taste is popular in North-Anhui district.
But cake currently on the market is all to be prepared with flour for raw material, and nutrition and mouthfeel are more single, and
It is all to make when cooking, with doing with eating, also do not appear in the cake that other occasion can be instant, edible to cake
Bring inconvenience, the Anhui north instant cake of characteristic of the application preparation, people can be made to open packaging and just can have cake, meet modern
Change allegro life style, be beneficial to the expansion of cake industry, publicity Anhui north speciality simultaneously.
Content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of Anhui north instant cake of characteristic.
A kind of Anhui north instant cake of characteristic, is made up of the raw material of following weight portion：Wheat flour 96 ~ 98, corn flour 27 ~ 29,
Konjak starch 15 ~ 17, frozen bean curd 14 ~ 16, pleurotus eryngii 12 ~ 14, cymose buckwheat rhizome 2.2 ~ 2.4, lotus stem 2.2 ~ 2.4, shortstyle cratoxylum leaf root or bark 1.7 ~
1.9th, phoenix-tail fern 1.7 ~ 1.9, Chinese mesona herb 1.3 ~ 1.5, shrub althea flower 1.3 ~ 1.5, Angel aroma yeast 2 ~ 4, salt 1.2 ~ 1.4, perfume
Pungent material 0.5 ~ 0.7, glutathione 0.06 ~ 0.08.
Described wheat flour, is high-strength flour.
Described corn flour, particle diameter is 46 ~ 48 μm.
Described Angel aroma yeast, activated, viable count is 109~1010CFU/ml.
Described spice, is made up of the raw material of following weight portion：Shallot 14 ~ 16, ginger 14 ~ 16, pepper 10 ~ 12, flower
Green pepper 10 ~ 12, capsicum 10 ~ 12, anise 7 ~ 9, cloves 7 ~ 9, cumin 7 ~ 9, fennel seeds 7 ~ 9, Chinese cassia tree 5 ~ 7, caraway seeds 5 ~ 7, Jamaica 5
~ 7, vanilla beans 5 ~ 7.
A kind of preparation method of Anhui north instant cake of characteristic, comprises the following steps that：
（1）Wheat flour, corn flour, konjak starch and Angel aroma yeast are mixed, adds the water of wheat flour weight 32 ~ 34%, in
35 ~ 37 revs/min are stirred 18 ~ 20 minutes, uniformly cotton-shaped, are placed in 26 ~ 28 DEG C of constant temperature and stand 40 ~ 45 minutes, have additional nutrients and
Fragrance, improves flexibility, obtains flavouring face wadding；
（2）Pleurotus eryngii is cleaned, chopping, add frozen bean curd, making beating, cross 80 ~ 100 mesh sieves, be placed in -37 ~ -35 DEG C of freeze-dryings extremely
Water content is 6 ~ 8%, obtains bean curd mushroom powder；
（3）Cymose buckwheat rhizome, lotus stem, shortstyle cratoxylum leaf root or bark, phoenix-tail fern, Chinese mesona herb and shrub althea flower are cleaned, is crushed to 120 ~ 180 mesh, obtains Chinese medicine
Powder, adds the water of traditional Chinese medicine powder weight 5 ~ 7 times amount, is placed in -48 ~ -46 DEG C and freezes 8 ~ 10 hours, take out, is heated with 2 ~ 3 DEG C/min
Boil, destroy eucaryotic cell structure, promote beneficiating ingredient to leach, be original 1/2 to volume, filter, rejoin traditional Chinese medicine powder weight 7
The volume fraction of ~ 9 times amount is 61 ~ 63% alcoholic solution, in 36 ~ 38 DEG C, 28 ~ 30kHz ultrasonic extraction 45 ~ 50 minutes, filters,
Merge all extracts, drying to water content in 68 ~ 70 DEG C is 6 ~ 10%, obtains Chinese medical extract；
（4）Spice is cleaned, is crushed to 100 ~ 160 mesh, add the water of spice weight 200 ~ 220 times amount, be incubated after boiling
Soak 30 ~ 40 minutes, then small fire infusion to volume is original 1/15, filter, remove spice slag, continuing infusion to weight is
The 26 ~ 28% of wheat flour weight, are directly used in and face, reduce the infusion time, improve operating efficiency, using water wisely, obtain spice and carry
Take liquid；
（5）Bean curd mushroom powder, Chinese medical extract and spice extract are added step（1）In the flavouring face wadding obtaining, in 43 ~ 45
Rev/min stirring 12 ~ 14 minutes, adds salt and glutathione, stirs 16 ~ 18 minutes then at 32 ~ 34 revs/min, strengthen battalion
Support and health care, prevent cake low temperature hardening, obtain dough, dough is divided into equiponderant little dough, then by little dough
Drag into the dough sheet that thickness is 6 ~ 8mm, obtain cake dough sheet；
（6）Add the water of frying pan depth 1/3 into frying pan, in pot, after boiling, there is no one layer of corn oil of part brush of water, then will
Cake dough sheet is attached to around frying pan, and dough sheet does not get wet, and covers tightly pot cover, continues heating 16 ~ 18 minutes, makes one side crisp, simultaneously soft
Soft chewiness, obtains the Anhui north instant cake of characteristic；
（7）Vacuum packaging, obtains finished product.
The eating method of the described Anhui north instant cake of characteristic, is heated or not heated equal edible after opening bag.
It is an advantage of the invention that：A kind of Anhui north instant cake of characteristic that the present invention provides, multiple flour mixing, enrich battalion
Support, make cake iron pan face crisp, do not paste a pot face softness chewiness；Dough ferments through Angel aroma yeast after the wadding of face in short-term with becoming, and increases
Perfuming taste and nutrition, improve pliability, make to be beneficial to digest and assimilate；Add plurality of Chinese and spice extract in dough, strengthen
Nutrition and health care function, coordinates each organ dysfunction, increases cake local flavor it is easy to eat, being capable of natural antibacterial；Addition frozen bean curd,
Pleurotus eryngii and glutathione, abundant cake nutrition, beauty and skin care, anti-aging, anticancer, and make cake soft taste, low temperature is put
Postponing will not be hardening, can instant bagged, meet the fast pace life of modernization；Without any additive, safety and Health, any
The equal edible of crowd, beneficial to the large-scale production of cake, income improves 37.2%.
Specific embodiment
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of Anhui north instant cake of characteristic, is made up of the raw material of following weight portion：Wheat flour 96, corn flour 27, konjak starch 15,
Frozen bean curd 14, pleurotus eryngii 12, cymose buckwheat rhizome 2.2, lotus stem 2.2, shortstyle cratoxylum leaf root or bark 1.7, phoenix-tail fern 1.7, Chinese mesona herb 1.3, shrub althea flower 1.3,
Angel aroma yeast 2, salt 1.2, spice 0.5, glutathione 0.06.
Described wheat flour, is high-strength flour.
Described corn flour, particle diameter is 46 ~ 48 μm.
Described Angel aroma yeast, activated, viable count is 109~1010CFU/ml.
Described spice, is made up of the raw material of following weight portion：Shallot 14, ginger 14, pepper 10, Chinese prickly ash 10, capsicum
10th, anise 7, cloves 7, cumin 7, fennel seeds 7, Chinese cassia tree 5, caraway seeds 5, Jamaica 5, vanilla beans 5.
A kind of preparation method of Anhui north instant cake of characteristic, comprises the following steps that：
（1）Wheat flour, corn flour, konjak starch and Angel aroma yeast are mixed, adds the water of wheat flour weight 32%, in 35
Rev/min stirring 18 minutes, uniformly cotton-shaped, it is placed in 26 DEG C of constant temperature and stands 40 minutes, have additional nutrients and fragrance, improve soft
Property, obtain flavouring face wadding；
（2）Pleurotus eryngii is cleaned, chopping, add frozen bean curd, making beating, cross 80 mesh sieves, being placed in -37 DEG C of freeze-dryings to water content is
6%, obtain bean curd mushroom powder；
（3）Cymose buckwheat rhizome, lotus stem, shortstyle cratoxylum leaf root or bark, phoenix-tail fern, Chinese mesona herb and shrub althea flower are cleaned, is crushed to 120 mesh, obtains traditional Chinese medicine powder, plus
Enter the water of traditional Chinese medicine powder weight 5 times amount, be placed in -48 DEG C and freeze 8 hours, take out, boiled with 2 DEG C/min of heating, destroy cell knot
Structure, promotes beneficiating ingredient to leach, is original 1/2 to volume, filter, rejoin the volume fraction of traditional Chinese medicine powder weight 7 times amount
Alcoholic solution for 61%, in 36 DEG C, 28kHz ultrasonic extraction 45 minutes, filters, merges all extracts, dries to containing in 68 DEG C
The water yield is 6%, obtains Chinese medical extract；
（4）Spice is cleaned, is crushed to 100 mesh, add the water of spice weight 200 times amount, boil 30 points of rear heat-insulation soaking
Clock, then small fire infusion to volume is original 1/15, filters, and removes spice slag, continuing infusion to weight is wheat flour weight
26%, be directly used in and face, reduce the infusion time, improve operating efficiency, using water wisely, obtain spice extract；
（5）Bean curd mushroom powder, Chinese medical extract and spice extract are added step（1）Obtain flavouring face wadding in, in 43 turns/
Minute stirring 12 minutes, adds salt and glutathione, stirs 16 minutes then at 32 revs/min, strengthens nutrition and health care function,
Prevent cake low temperature hardening, obtain dough, dough is divided into equiponderant little dough, then by little dough drag into thickness be 6 ~
The dough sheet of 8mm, obtains cake dough sheet；
（6）Add the water of frying pan depth 1/3 into frying pan, in pot, after boiling, there is no one layer of corn oil of part brush of water, then will
Cake dough sheet is attached to around frying pan, and dough sheet does not get wet, and covers tightly pot cover, continues heating 16 minutes, makes one side crisp, simultaneously soft muscle
Road, obtains the Anhui north instant cake of characteristic；
（7）Vacuum packaging, obtains finished product.
The eating method of the described Anhui north instant cake of characteristic, is heated or not heated equal edible after opening bag.
Embodiment 2
A kind of Anhui north instant cake of characteristic, is made up of the raw material of following weight portion：Wheat flour 97, corn flour 28, konjak starch 16,
Frozen bean curd 15, pleurotus eryngii 13, cymose buckwheat rhizome 2.3, lotus stem 2.3, shortstyle cratoxylum leaf root or bark 1.8, phoenix-tail fern 1.8, Chinese mesona herb 1.4, shrub althea flower 1.4,
Angel aroma yeast 3, salt 1.3, spice 0.6, glutathione 0.07.
Described wheat flour, is high-strength flour.
Described corn flour, particle diameter is 46 ~ 48 μm.
Described Angel aroma yeast, activated, viable count is 109~1010CFU/ml.
Described spice, is made up of the raw material of following weight portion：Shallot 15, ginger 15, pepper 11, Chinese prickly ash 11, capsicum
11st, anise 8, cloves 8, cumin 8, fennel seeds 8, Chinese cassia tree 6, caraway seeds 6, Jamaica 6, vanilla beans 6.
A kind of preparation method of Anhui north instant cake of characteristic, comprises the following steps that：
（1）Wheat flour, corn flour, konjak starch and Angel aroma yeast are mixed, adds the water of wheat flour weight 33%, in 36
Rev/min stirring 19 minutes, uniformly cotton-shaped, it is placed in 27 DEG C of constant temperature and stands 43 minutes, have additional nutrients and fragrance, improve soft
Property, obtain flavouring face wadding；
（2）Pleurotus eryngii is cleaned, chopping, add frozen bean curd, making beating, cross 85 mesh sieves, being placed in -36 DEG C of freeze-dryings to water content is
7%, obtain bean curd mushroom powder；
（3）Cymose buckwheat rhizome, lotus stem, shortstyle cratoxylum leaf root or bark, phoenix-tail fern, Chinese mesona herb and shrub althea flower are cleaned, is crushed to 160 mesh, obtains traditional Chinese medicine powder, plus
Enter the water of traditional Chinese medicine powder weight 6 times amount, be placed in -47 DEG C and freeze 9 hours, take out, boiled with 2 DEG C/min of heating, destroy cell knot
Structure, promotes beneficiating ingredient to leach, is original 1/2 to volume, filter, rejoin the volume fraction of traditional Chinese medicine powder weight 8 times amount
Alcoholic solution for 62%, in 37 DEG C, 29kHz ultrasonic extraction 43 minutes, filters, merges all extracts, dries to containing in 69 DEG C
The water yield is 8%, obtains Chinese medical extract；
（4）Spice is cleaned, is crushed to 140 mesh, add the water of spice weight 210 times amount, boil 35 points of rear heat-insulation soaking
Clock, then small fire infusion to volume is original 1/15, filters, and removes spice slag, continuing infusion to weight is wheat flour weight
27%, be directly used in and face, reduce the infusion time, improve operating efficiency, using water wisely, obtain spice extract；
（5）Bean curd mushroom powder, Chinese medical extract and spice extract are added step（1）Obtain flavouring face wadding in, in 44 turns/
Minute stirring 13 minutes, adds salt and glutathione, stirs 17 minutes then at 33 revs/min, strengthens nutrition and health care function,
Prevent cake low temperature hardening, obtain dough, dough is divided into equiponderant little dough, then by little dough drag into thickness be 6 ~
The dough sheet of 8mm, obtains cake dough sheet；
（6）Add the water of frying pan depth 1/3 into frying pan, in pot, after boiling, there is no one layer of corn oil of part brush of water, then will
Cake dough sheet is attached to around frying pan, and dough sheet does not get wet, and covers tightly pot cover, continues heating 17 minutes, makes one side crisp, simultaneously soft muscle
Road, obtains the Anhui north instant cake of characteristic；
（7）Vacuum packaging, obtains finished product.
The eating method of the described Anhui north instant cake of characteristic, is heated or not heated equal edible after opening bag.
Embodiment 3
A kind of Anhui north instant cake of characteristic, is made up of the raw material of following weight portion：Wheat flour 98, corn flour 29, konjak starch 17,
Frozen bean curd 16, pleurotus eryngii 14, cymose buckwheat rhizome 2.4, lotus stem 2.4, shortstyle cratoxylum leaf root or bark 1.9, phoenix-tail fern 1.9, Chinese mesona herb 1.5, shrub althea flower 1.5,
Angel aroma yeast 4, salt 1.4, spice 0.7, glutathione 0.08.
Described wheat flour, is high-strength flour.
Described corn flour, particle diameter is 46 ~ 48 μm.
Described Angel aroma yeast, activated, viable count is 109~1010CFU/ml.
Described spice, is made up of the raw material of following weight portion：Shallot 16, ginger 16, pepper 12, Chinese prickly ash 12, capsicum
12nd, anise 9, cloves 9, cumin 9, fennel seeds 9, Chinese cassia tree 7, caraway seeds 7, Jamaica 7, vanilla beans 7.
A kind of preparation method of Anhui north instant cake of characteristic, comprises the following steps that：
（1）Wheat flour, corn flour, konjak starch and Angel aroma yeast are mixed, adds the water of wheat flour weight 34%, in 37
Rev/min stirring 20 minutes, uniformly cotton-shaped, it is placed in 28 DEG C of constant temperature and stands 45 minutes, have additional nutrients and fragrance, improve soft
Property, obtain flavouring face wadding；
（2）Pleurotus eryngii is cleaned, chopping, add frozen bean curd, making beating, cross 100 mesh sieves, be placed in -35 DEG C of freeze-dryings to water content
For 8%, obtain bean curd mushroom powder；
（3）Cymose buckwheat rhizome, lotus stem, shortstyle cratoxylum leaf root or bark, phoenix-tail fern, Chinese mesona herb and shrub althea flower are cleaned, is crushed to 180 mesh, obtains traditional Chinese medicine powder, plus
Enter the water of traditional Chinese medicine powder weight 7 times amount, be placed in -46 DEG C and freeze 10 hours, take out, boiled with 3 DEG C/min of heating, destroy cell knot
Structure, promotes beneficiating ingredient to leach, is original 1/2 to volume, filter, rejoin the volume fraction of traditional Chinese medicine powder weight 9 times amount
Alcoholic solution for 63%, in 38 DEG C, 30kHz ultrasonic extraction 50 minutes, filters, merges all extracts, dries to containing in 70 DEG C
The water yield is 10%, obtains Chinese medical extract；
（4）Spice is cleaned, is crushed to 160 mesh, add the water of spice weight 220 times amount, boil 40 points of rear heat-insulation soaking
Clock, then small fire infusion to volume is original 1/15, filters, and removes spice slag, continuing infusion to weight is wheat flour weight
28%, be directly used in and face, reduce the infusion time, improve operating efficiency, using water wisely, obtain spice extract；
（5）Bean curd mushroom powder, Chinese medical extract and spice extract are added step（1）Obtain flavouring face wadding in, in 45 turns/
Minute stirring 14 minutes, adds salt and glutathione, stirs 18 minutes then at 34 revs/min, strengthens nutrition and health care function,
Prevent cake low temperature hardening, obtain dough, dough is divided into equiponderant little dough, then by little dough drag into thickness be 6 ~
The dough sheet of 8mm, obtains cake dough sheet；
（6）Add the water of frying pan depth 1/3 into frying pan, in pot, after boiling, there is no one layer of corn oil of part brush of water, then will
Cake dough sheet is attached to around frying pan, and dough sheet does not get wet, and covers tightly pot cover, continues heating 18 minutes, makes one side crisp, simultaneously soft muscle
Road, obtains the Anhui north instant cake of characteristic；
（7）Vacuum packaging, obtains finished product.
The eating method of the described Anhui north instant cake of characteristic, is heated or not heated equal edible after opening bag.
Comparative example
A kind of Anhui north instant cake of characteristic, is made up of the raw material of following weight portion：Wheat flour 110.
Described wheat flour, is high-strength flour.
A kind of preparation method of Anhui north instant cake of characteristic, comprises the following steps that：
（1）Add the water of wheat flour weight 34%, stir 20 minutes in 45 revs/min, obtain dough, dough is divided into weight phase
Deng little dough, less dough is dragged into the dough sheet that thickness is 6 ~ 8mm, obtains cake dough sheet；
（2）Add the water of frying pan depth 1/3 into frying pan, after boiling, cake dough sheet be attached to around frying pan, dough sheet does not get wet,
Cover tightly pot cover, continue heating 18 minutes, obtain the Anhui north instant cake of characteristic；
（3）Vacuum packaging, obtains finished product.
The eating method of the described Anhui north instant cake of characteristic, eats after opening bag heating.
Embodiment and the index determining of comparative example cake：
Cake after respectively the cake of embodiment and comparative example being placed in 15 DEG C of refrigeration standings 24 hours, to embodiment and comparative example
Carry out the inspection of each index, the measurement result of embodiment and each index of comparative example cake is shown in Table 1.
Table 1：Embodiment and the mensure of each index of comparative example cake
The result of table 1 shows, the Anhui north instant cake of characteristic of embodiment, and after refrigeration, still one side is crisp, simultaneously soft chewiness, mouth
Ganfeng is thick, and salty perfume is moderate, direct-edible, convenient and swift, illustrates that the Anhui north instant cake of characteristic that the present invention provides has well
Market prospects.
Embodiment and the skincare effect of comparative example cake：
Effectively：The symptoms such as acne, acne, elasticity weaken, tarnish, hypodermis minimizing, Dermatochalasia, hyperpigmentation, color spot
Mitigate；
Invalid：The symptoms such as acne, acne, elasticity weaken, tarnish, hypodermis minimizing, Dermatochalasia, hyperpigmentation, color spot
Constant or more serious.
Randomly choose the patient 400 having each symptom, be randomly divided into 4 groups, every group of each symptom 100 people；All patients are being subject to
Not deliberately using the skin care item solving skin problem during examination, only carry out the skin care of routine, each for each person every day edible cake daily
200g, the tested time is 30 days, and tested taking pictures in front and back is contrasted；The beauty and skin care of embodiment and comparative example cake efficient
It is shown in Table 2.
Table 2：Efficient (%) of the beauty and skin care of embodiment and comparative example cake
From table 2 it can be seen that the Anhui north instant cake of characteristic of embodiment, acne symptom, senile symptom and color spot symptom are changed
Kind efficient substantially high compared with comparative example, there is obvious skincare effect, be eaten for a long time and can skin be carried out gradually being changed
Kind, reach the effect of beauty and skin care.
Claims (7)
1. a kind of Anhui north instant cake of characteristic is it is characterised in that be made up of the raw material of following weight portion：Wheat flour 96 ~ 98, corn
Powder 27 ~ 29, konjak starch 15 ~ 17, frozen bean curd 14 ~ 16, pleurotus eryngii 12 ~ 14, cymose buckwheat rhizome 2.2 ~ 2.4, lotus stem 2.2 ~ 2.4, ox
Tea 1.7 ~ 1.9, phoenix-tail fern 1.7 ~ 1.9, Chinese mesona herb 1.3 ~ 1.5, shrub althea flower 1.3 ~ 1.5, Angel aroma yeast 2 ~ 4, salt 1.2 ~
1.4th, spice 0.5 ~ 0.7, glutathione 0.06 ~ 0.08.
2. the Anhui north instant cake of characteristic, it is characterised in that described wheat flour, is high-strength flour according to claim 1.
3. according to claim 1 the Anhui north instant cake of characteristic it is characterised in that described corn flour, particle diameter is 46 ~ 48 μ
m.
4. the Anhui north instant cake of characteristic is it is characterised in that described Angel aroma yeast, activated according to claim 1,
Viable count is 109~1010CFU/ml.
5. according to claim 1 the Anhui north instant cake of characteristic it is characterised in that described spice, by following weight portion
Raw material composition：Shallot 14 ~ 16, ginger 14 ~ 16, pepper 10 ~ 12, Chinese prickly ash 10 ~ 12, capsicum 10 ~ 12, anistree 7 ~ 9, cloves 7 ~ 9,
Cumin 7 ~ 9, fennel seeds 7 ~ 9, Chinese cassia tree 5 ~ 7, caraway seeds 5 ~ 7, Jamaica 5 ~ 7, vanilla beans 5 ~ 7.
6. according to claim 1 Anhui north the instant cake of characteristic preparation method it is characterised in that comprising the following steps that：
（1）Wheat flour, corn flour, konjak starch and Angel aroma yeast are mixed, adds the water of wheat flour weight 32 ~ 34%, in
35 ~ 37 revs/min are stirred 18 ~ 20 minutes, uniformly cotton-shaped, are placed in 26 ~ 28 DEG C of constant temperature and stand 40 ~ 45 minutes, obtain flavouring face wadding；
（2）Pleurotus eryngii is cleaned, chopping, add frozen bean curd, making beating, cross 80 ~ 100 mesh sieves, be placed in -37 ~ -35 DEG C of freeze-dryings extremely
Water content is 6 ~ 8%, obtains bean curd mushroom powder；
（3）Cymose buckwheat rhizome, lotus stem, shortstyle cratoxylum leaf root or bark, phoenix-tail fern, Chinese mesona herb and shrub althea flower are cleaned, is crushed to 120 ~ 180 mesh, obtains Chinese medicine
Powder, adds the water of traditional Chinese medicine powder weight 5 ~ 7 times amount, is placed in -48 ~ -46 DEG C and freezes 8 ~ 10 hours, take out, is heated with 2 ~ 3 DEG C/min
Boil, be original 1/2 to volume, filter, the volume fraction rejoining traditional Chinese medicine powder weight 7 ~ 9 times amount is 61 ~ 63% alcohol
Solution, in 36 ~ 38 DEG C, 28 ~ 30kHz ultrasonic extraction 45 ~ 50 minutes, filters, merges all extracts, in 68 ~ 70 DEG C dry to
Water content is 6 ~ 10%, obtains Chinese medical extract；
（4）Spice is cleaned, is crushed to 100 ~ 160 mesh, add the water of spice weight 200 ~ 220 times amount, be incubated after boiling
Soak 30 ~ 40 minutes, then small fire infusion to volume is original 1/15, filter, remove spice slag, continuing infusion to weight is
The 26 ~ 28% of wheat flour weight, obtain spice extract；
（5）Bean curd mushroom powder, Chinese medical extract and spice extract are added step（1）In the flavouring face wadding obtaining, in 43 ~ 45
Rev/min stirring 12 ~ 14 minutes, adds salt and glutathione, stirs 16 ~ 18 minutes then at 32 ~ 34 revs/min, obtain dough,
Dough is divided into equiponderant little dough, less dough is dragged into the dough sheet that thickness is 6 ~ 8mm, obtain cake dough sheet；
（6）Add the water of frying pan depth 1/3 into frying pan, in pot, after boiling, there is no one layer of corn oil of part brush of water, then will
Cake dough sheet is attached to around frying pan, and dough sheet does not get wet, and covers tightly pot cover, continues heating 16 ~ 18 minutes, obtains Anhui north characteristic instant
Cake；
（7）Vacuum packaging, obtains finished product.
7. the eating method of the northern instant cake of characteristic in Anhui according to any one of claim 1 ~ 6 is it is characterised in that add after opening bag
Heat or do not heat equal edible.
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| CN201610845362.XA CN106387656A (en) | 2016-09-24 | 2016-09-24 | Wanbei unique instant He cake |
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| CN201610845362.XA CN106387656A (en) | 2016-09-24 | 2016-09-24 | Wanbei unique instant He cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588499A (en) * | 2019-01-08 | 2019-04-09 | 大连金达调味品有限公司 | A kind of complex flavor oil and preparation method thereof |
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| CN102652513A (en) * | 2012-05-22 | 2012-09-05 | 天津市月坛学生营养餐配送有限公司 | Edible pasta wrapper and preparation method thereof |
| CN104798849A (en) * | 2015-04-27 | 2015-07-29 | 覃淑兰 | Maize flour paste cake and production method thereof |
| CN105851170A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Weight-losing cakes |
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2016
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102652513A (en) * | 2012-05-22 | 2012-09-05 | 天津市月坛学生营养餐配送有限公司 | Edible pasta wrapper and preparation method thereof |
| CN104798849A (en) * | 2015-04-27 | 2015-07-29 | 覃淑兰 | Maize flour paste cake and production method thereof |
| CN105851170A (en) * | 2016-05-31 | 2016-08-17 | 安徽巧美滋食品有限公司 | Weight-losing cakes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109588499A (en) * | 2019-01-08 | 2019-04-09 | 大连金达调味品有限公司 | A kind of complex flavor oil and preparation method thereof |
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