CN107821544A - A kind of ham buckwheat cake and preparation method thereof - Google Patents
A kind of ham buckwheat cake and preparation method thereof Download PDFInfo
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- CN107821544A CN107821544A CN201711188487.0A CN201711188487A CN107821544A CN 107821544 A CN107821544 A CN 107821544A CN 201711188487 A CN201711188487 A CN 201711188487A CN 107821544 A CN107821544 A CN 107821544A
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- parts
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- wheat flour
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Classifications
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
Abstract
The invention discloses a kind of ham buckwheat cake, based on its parts by weight, including following raw material：10 14 parts of wheat flour, 35 parts of buckwheat powder, 46 parts of coixlacrymajobi powder, 79 parts of lard, 7 10 parts of white sugar, 1.8 4.2 parts of honey, 79 parts of diced ham, 89 parts of fruit, appropriate amount of water.There is provided for people that a kind of nutriment is abundant, high, in good taste, unique flavor the buckwheat cake of health value by ham buckwheat cakes made from step such as the sorting of Rosa roxburghii and preparation, the preparation of wheat flour, the preparation of cake skin, the preparation of fillings, finished products.The sour-sweet mouthfeel of Rosa roxburghii causes consumer not produce greasy feeling when eating product of the present invention simultaneously, and bright color of the present invention, musculus cutaneus is soft, and suitcase filling is big, and heart of filling has chewy texture, sour-sweet moderate, and nutritive value enriches.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of ham buckwheat cake and preparation method thereof.
Background technology
Rosa roxburghii also known as rosa roxburghii（Scientific name：Rosa roxburghii Tratt.）It is to carry out shrub, high 1-2.5 rice；Bark
Taupe, sprig cylinder, there is paired prickle.Leaflet 9-15, blade ellipse or Long Circle, Hua Dansheng or 2-3, are born in short
Branch top；2-3 pieces of squamella, avette, the usual width egg shape of sepal, petal polyphyll to half polyphyll, pale red or pink, micro-perfume,
Obovate, fruit oblate spheroid, green red, the month at florescence 5-7, the fruiting period 8-10 months.It is distributed in Shaanxi, China, Gansu, Jiangxi, Anhui, Zhejiang
There is wild or cultivation the provinces and regions such as river, Fujian, Hunan, Hubei, Sichuan, Yunnan, Guizhou, Tibet, various regions.Fruit is rich in vitamin
B, P and C, sweet acid, can be edible and medicinal containing a large amount of vitamins, eats raw or preserved fruit processed, wine brewing, it is medicinal can relieving summer-heat and promoting digestion,
It is alternatively arranged as the raw material made wine of stirring off.
Coixlacrymajobi powder, using Semen Coicis as raw mill into powder, there is high beauty and health value.Also known as adlay, Job's tears
Rice, the seed of jog's tears, Gu claim " Job's tears ", are referred to as natural beautician, the angel for the treatment of, the jinx of cancer, the elixir of life that lengthens one's life.The seed of jog's tears,
The micro- sweet tea of slightly sweet flavor, nutritious, carbohydrate containing 52%-80%, protein 13%-17%, fatty 4%-7%, oil is with unsaturated lipid
Based on fat acid, wherein linolenic acid accounts for 34%, and has special adlay ester；Be milled wheaten food, to be worth very high health food.Rice
Benevolence, which is used as medicine, invigorating the spleen, diuresis, heat-clearing, the effect of antibechic.
Have much in the buckwheat cake of commercial type at present, preparation method is various, but more or less exists to pass through and eaten by adding
The problem of product chemical addition agent is to reach improvement taste mouthfeel.The patent No.：201110121110.X disclose a kind of pure natural plant
The preparation technology of thing buckwheat cake, the dispensing of use is also usually used dispensing, is opened by boiling vegetation water and face, or by pumpkin
Benevolence, crystal preserved fruit, walnut kernel, almond, pinenut, sesame lead to as fillings with ham one to make buckwheat cake, although the buckwheat cake made
Do not add any additive but taste is single and consumer eat after have greasy feeling.
The content of the invention
It is an object of the invention to provide after a kind of eat without greasy feeling, nutritious, additive-free ham buckwheat cake and its
Preparation method.
A kind of ham buckwheat cake of the present invention, based on its parts by weight, including following raw material：
Wheat flour 10-14 parts, buckwheat powder 3-5 parts, coixlacrymajobi powder 4-6 parts, lard 7-9 parts, white sugar 7-10 parts, honey 1.8-4.2 parts,
Diced ham 7-9 parts, fruit 8-9 parts, appropriate amount of water.
A kind of preparation method of ham buckwheat cake of the present invention, comprises the following steps：
（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, Rosa roxburghii 8-9 parts of no disease and pests harm, is used after cleaning up removal fruit stone
Mechanism of squeezing the juice fruit syrup, it is standby；
（2）The preparation of wheat flour：The wheat flour of 1-3 parts is poured into small fire in frying pan to fry to wheat flour is changed into golden yellow and closes fire, obtains
Ripe wheat flour, it is standby；
（3）The preparation of cake skin：By wheat flour 9-11 parts, buckwheat powder 3-5 parts, coixlacrymajobi powder 4-6 parts, lard 7-9 parts, white sugar 1-2 parts,
Honey 0.8-1.2 parts, water 2-3 parts and step（1）Obtained Rosa roxburghi Juice is poured into dough mixing machine, is made after dough to be put into container and is waken up
10-14 minutes are sent out, dough is divided into the dough of required size, it is standby；
（4）The preparation of fillings：Diced ham 7-9 parts, ripe wheat flour, Ribes burejense powder, honey 1-3 parts, white sugar 6-8 parts are put into container
It is standby after well mixed；
（5）Finished product：Fillings is wrapped in point good dough, the dough containing fillings is rolled with rolling pin a diameter of 13- is made
It is put into native baking oven after 15cm flour cake to bake, temperature control is at 240-250 DEG C, and baking 17-19 minutes can come out of the stove, supercooling tunnel
Road, through packing after the assay was approved, storage, produce.
A kind of ham buckwheat cake of the present invention, wherein described Rosa roxburghii can be replaced one kind or several in blueberry, mulberries, water chestnut
Kind.
A kind of ham buckwheat cake of the present invention, wherein described white sugar can be replaced the one or more in lactose, brown sugar.
A kind of ham buckwheat cake of the present invention, wherein the size of described diced ham is 0.5*0.5cm.
The present invention has clear advantage and beneficial effect compared with prior art.From above technical scheme, this hair
It is bright that Rosa roxburghi Juice and lotus-seed-heart powder are added among the making of musculus cutaneus, while Ribes burejense powder is made in Rosa roxburghii slag and is added in fillings fully
Rosa roxburghii and the nutritive value of adlay are make use of, while the nutritive value of musculus cutaneus and fillings is increased, sufficiently make use of Rosa roxburghii
Do not cause to waste, provide that a kind of nutriment is abundant, high, in good taste, unique flavor the buckwheat cake of health value for people.Simultaneously
The sour-sweet mouthfeel of Rosa roxburghii causes consumer not produce greasy feeling, bright color of the present invention, musculus cutaneus when eating product of the present invention
Softness, suitcase filling is big, and heart of filling has chewy texture, sour-sweet moderate, and nutritive value enriches.
Embodiment
Embodiment 1
A kind of ham buckwheat cake and preparation method thereof, comprises the following steps：
（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, the Rosa roxburghii 9Kg of no disease and pests harm, uses squeezing after cleaning up removal fruit stone
Juice mechanism fruit syrup, it is standby；
（2）The preparation of wheat flour：1Kg wheat flour is poured into small fire in frying pan to fry to wheat flour is changed into golden yellow and closes fire, obtains ripe
Wheat flour, it is standby；
（3）The preparation of cake skin：By wheat flour 11Kg, buckwheat powder 3Kg, coixlacrymajobi powder 6Kg, lard 7Kg, white sugar 2Kg, honey 0.8Kg,
Water 3Kg and step（1）Obtained Rosa roxburghi Juice is poured into dough mixing machine, is made after dough to be put into container and is proofed 10 minutes, by dough
The dough of size, standby needed for being divided into；
（4）The preparation of fillings：Diced ham 9Kg, ripe wheat flour, Ribes burejense powder, honey 1Kg, white sugar 6-8Kg are put into container and mixed
It is standby after uniformly；
（5）Finished product：Fillings is wrapped in point good dough, the dough containing fillings is rolled with rolling pin a diameter of 15cm is made
Flour cake after be put into native baking oven and bake, temperature control is at 240 DEG C, and bakeing 19 minutes to come out of the stove, supercooling tunnel, is closed through examining
Packed after lattice, be put in storage, produce.
Embodiment 2
A kind of ham buckwheat cake and preparation method thereof, comprises the following steps：
（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, the Rosa roxburghii 8.5Kg of no disease and pests harm, is used after cleaning up removal fruit stone
Mechanism of squeezing the juice fruit syrup, it is standby；
（2）The preparation of wheat flour：2Kg wheat flour is poured into small fire in frying pan to fry to wheat flour is changed into golden yellow and closes fire, obtains ripe
Wheat flour, it is standby；
（3）The preparation of cake skin：By wheat flour 10Kg, buckwheat powder 4Kg, coixlacrymajobi powder 5Kg, lard 8Kg, white sugar 1.5Kg, honey 1Kg,
Water 2.5Kg and step（1）Obtained Rosa roxburghi Juice is poured into dough mixing machine, is made after dough to be put into container and is proofed 12 minutes, by face
Group is divided into the dough of required size, standby；
（4）The preparation of fillings：Diced ham 8Kg, ripe wheat flour, Ribes burejense powder, honey 2Kg, white sugar 6-8Kg are put into container and mixed
It is standby after closing uniformly；
（5）Finished product：Fillings is wrapped in point good dough, the dough containing fillings is rolled with rolling pin a diameter of 14cm is made
Flour cake after be put into native baking oven and bake, temperature control is at 245 DEG C, and bakeing 18 minutes to come out of the stove, supercooling tunnel, is closed through examining
Packed after lattice, be put in storage, produce.
Embodiment 3
A kind of ham buckwheat cake and preparation method thereof, comprises the following steps：
（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, the Rosa roxburghii 8Kg of no disease and pests harm, uses squeezing after cleaning up removal fruit stone
Juice mechanism fruit syrup, it is standby；
（2）The preparation of wheat flour：3Kg wheat flour is poured into small fire in frying pan to fry to wheat flour is changed into golden yellow and closes fire, obtains ripe
Wheat flour, it is standby；
（3）The preparation of cake skin：By wheat flour 9Kg, buckwheat powder 5Kg, coixlacrymajobi powder 4Kg, lard 9Kg, white sugar 1Kg, honey 1.2Kg,
Water 2Kg and step（1）Obtained Rosa roxburghi Juice is poured into dough mixing machine, is made after dough to be put into container and is proofed 14 minutes, by dough
The dough of size, standby needed for being divided into；
（4）The preparation of fillings：Diced ham 7Kg, ripe wheat flour, Ribes burejense powder, honey 3Kg, white sugar 6Kg are put into container and mixed
It is standby after even；
（5）Finished product：Fillings is wrapped in point good dough, the dough containing fillings is rolled with rolling pin a diameter of 15cm is made
Flour cake after be put into native baking oven and bake, temperature control is at 240 DEG C, and bakeing 19 minutes to come out of the stove, supercooling tunnel, is closed through examining
Packed after lattice, be put in storage, produce.
It is described above, only it is the preferred embodiment of patent of the present invention, not patent of the present invention is made any formal
Limitation, any without departing from art solutions content of the present invention, the technical spirit according to patent of the present invention is to above example
Any simple modification, equivalent change and modification made, in the range of still falling within art solutions of the present invention.
Claims (5)
1. a kind of ham buckwheat cake, based on its parts by weight, including following raw material：
Wheat flour 10-14 parts, buckwheat powder 3-5 parts, coixlacrymajobi powder 4-6 parts, lard 7-9 parts, white sugar 7-10 parts, honey 1.8-4.2 parts,
Diced ham 7-9 parts, fruit 8-9 parts, appropriate amount of water.
2. a kind of preparation method of ham buckwheat cake, comprises the following steps：
（1）The sorting and preparation of Rosa roxburghii：Bright color is chosen, Rosa roxburghii 8-9 parts of no disease and pests harm, is used after cleaning up removal fruit stone
Mechanism of squeezing the juice fruit syrup, it is standby；
（2）The preparation of wheat flour：The wheat flour of 1-3 parts is poured into small fire in frying pan to fry to wheat flour is changed into golden yellow and closes fire, obtains
Ripe wheat flour, it is standby；
（3）The preparation of cake skin：By wheat flour 9-11 parts, buckwheat powder 3-5 parts, coixlacrymajobi powder 4-6 parts, lard 7-9 parts, white sugar 1-2 parts,
Honey 0.8-1.2 parts, water 2-3 parts and step（1）Obtained Rosa roxburghi Juice is poured into dough mixing machine, is made after dough to be put into container and is waken up
10-14 minutes are sent out, dough is divided into the dough of required size, it is standby；
（4）The preparation of fillings：Diced ham 7-9 parts, ripe wheat flour, Ribes burejense powder, honey 1-3 parts, white sugar 6-8 parts are put into container
It is standby after well mixed；
（5）Finished product：Fillings is wrapped in point good dough, the dough containing fillings is rolled with rolling pin a diameter of 13- is made
It is put into native baking oven after 15cm flour cake to bake, temperature control is at 240-250 DEG C, and baking 17-19 minutes can come out of the stove, supercooling tunnel
Road, through packing after the assay was approved, storage, produce.
A kind of 3. ham buckwheat cake as claimed in claim 1, it is characterised in that：Rosa roxburghii can be replaced in blueberry, mulberries, water chestnut
It is one or more of.
A kind of 4. ham buckwheat cake as claimed in claim 1, it is characterised in that：White sugar can be replaced one kind in lactose, brown sugar
It is or several.
A kind of 5. ham buckwheat cake as claimed in claim 1, it is characterised in that：The size of diced ham is 0.5*0.5cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711188487.0A CN107821544A (en) | 2017-11-24 | 2017-11-24 | A kind of ham buckwheat cake and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711188487.0A CN107821544A (en) | 2017-11-24 | 2017-11-24 | A kind of ham buckwheat cake and preparation method thereof |
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| Publication Number | Publication Date |
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| CN107821544A true CN107821544A (en) | 2018-03-23 |
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| CN201711188487.0A Pending CN107821544A (en) | 2017-11-24 | 2017-11-24 | A kind of ham buckwheat cake and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090492A (en) * | 2018-07-20 | 2018-12-28 | 威宁县蒋凤明苦荞系列食品厂 | A kind of ham filling and preparation method thereof |
| CN110786359A (en) * | 2019-11-01 | 2020-02-14 | 王恩斌 | Multi-taste leg-stretching small cake and making method thereof |
| CN114711271A (en) * | 2022-03-18 | 2022-07-08 | 云南楚雄东宝生物资源开发有限公司 | Walnut buckwheat cake and preparation process thereof |
-
2017
- 2017-11-24 CN CN201711188487.0A patent/CN107821544A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090492A (en) * | 2018-07-20 | 2018-12-28 | 威宁县蒋凤明苦荞系列食品厂 | A kind of ham filling and preparation method thereof |
| CN110786359A (en) * | 2019-11-01 | 2020-02-14 | 王恩斌 | Multi-taste leg-stretching small cake and making method thereof |
| CN114711271A (en) * | 2022-03-18 | 2022-07-08 | 云南楚雄东宝生物资源开发有限公司 | Walnut buckwheat cake and preparation process thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180323 |
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| WD01 | Invention patent application deemed withdrawn after publication |