CN108112661A - A kind of mango oriental cherry cake and preparation method thereof - Google Patents
A kind of mango oriental cherry cake and preparation method thereof Download PDFInfo
- Publication number
- CN108112661A CN108112661A CN201810121275.9A CN201810121275A CN108112661A CN 108112661 A CN108112661 A CN 108112661A CN 201810121275 A CN201810121275 A CN 201810121275A CN 108112661 A CN108112661 A CN 108112661A
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- parts
- mango
- tuna
- cherry
- cake
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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
- A21D13/30—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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated 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
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of mango oriental cherry cakes, including 20~26 parts of cherry blossom, 20~30 parts of sophora flower, 40~50 parts of coarse cereal powder, 2~6 parts of egg liquid, 3~8 parts of honey, 40~60 parts of tuna, 2~10 parts of rice-chestnut powder, 10~16 parts of mango and fry 3~5 parts of ground nut.It alternately finishes through drying, high-pressure microwave under cherry blossom and sophora flower sunlight；Tuna stripping and slicing boils 10~15 minutes after pickling, then boiling 5~8 minutes on boiling water；It finally fries to water content and is less than 6%.The flower cake of the present invention, cherry blossom and sophora flower are used as flower material, by special water-removing, so that non-enzymatic oxidation occurs for the tealeaves such as polyphenol, amino acid, vitamin nutriment, the generation of organic free radical is greatly reduced simultaneously, remains the nutritional ingredient in fresh flower to greatest extent, the nutrition leak of tuna is also less, it is in good taste, it is easy to absorb and is not easy to grow bacterium consequently facilitating the later stage preserves.By meticulous proportioning, color is beautiful, unique in taste.
Description
Technical field
The present invention relates to the preparing technical fields of flower cake, are specially a kind of mango oriental cherry cake and preparation method thereof.
Background technology
With the continuous improvement of people's living standards, requirement of the people to food is no longer only limitted to have enough, and increasingly
Focus on its health, nutrition, taste and food shape etc..Cake class food be consumer than a kind of preferable food, especially dry
Roasting class flapjack, because its health, nutrition, it is savory the features such as due to become cuisines when people's leisure is diverted oneself.
Flower cake is Yunnan local specialty, and different fresh flower and auxiliary material may be employed in flower cake, and mouthfeel and taste enrich more
Sample is increasingly liked be subject to masses.
The content of the invention
The present invention provides a kind of mango oriental cherry cake of special mouthfeel full of nutrition and preparation method thereof, is provided more for flower cake
Good rich and varied selection.
A kind of mango oriental cherry cake includes each component of following parts by weight：20~26 parts of cherry blossom, 20~30 parts of sophora flower,
40~50 parts of coarse cereal powder, 2~6 parts of egg liquid, 3~8 parts of honey, 40~60 parts of tuna, 2~10 parts of rice-chestnut powder, mango
10~16 parts and fry 3~5 parts of ground nut.
Preferably, a kind of mango oriental cherry cake includes each component of following parts by weight：It is 24 parts of cherry blossom, 26 parts of sophora flower, miscellaneous
46 parts of grain powder, 4 parts of egg liquid, 6 parts of honey, 50 parts of tuna, 6 parts of rice-chestnut powder, 14 parts of mango and fry 4 parts of ground nut.
Preferably, the ground nut is that fibert, peanut and green kernel according to mass ratio are 3:4:1 mixture.
A kind of production method of mango oriental cherry cake, comprises the following steps：
1) after, cleaning up fresh cherry blossom and sophora flower, finish after being dried under sunlight；
2) fried after, tuna is pickled；
3) fillings, is made：Honey, mango are added in cherry blossom and sophora flower after water-removing and the tuna fried
It is uniformly mixed with ground nut is fried；
4) coarse cereal powder and rice-chestnut powder are added in into suitable water after mixing, rolls repeatedly and skin is made；
5), fillings is packed in skin, closes up into the bottom such as oven, paints egg yolk liquid；Baking is ripe.
Preferably, after fresh cherry blossom and sophora flower being cleaned up, drying to water content is less than 10% under sunlight, then
It is transferred in pressure-resisting flexible container and carries out 10s under 400MPa, microwave de-enzyming 3~5 minutes under 180~200W repeats 2~3 times.
Preferably, the preparation method of tuna is：
1), lemon juice will be used after tuna stripping and slicing, salt and wolfberry fruit powder are pickled 20~30 minutes；
2) fish block, is boiled 10~15 minutes in the water for being placed with carrot block, then boiling 5~8 minutes on boiling water；
3), by fish block, frying to water content is less than 6% at 160~180 DEG C.
The flower cake of the present invention uses cherry blossom and sophora flower as colored material, by special water-removing so that polyphenol, amino acid,
Non- enzymatic oxidation occurs for the tealeaves such as vitamin nutriment, while the generation of organic free radical is greatly reduced, to greatest extent
The nutritional ingredient in fresh flower is remained, the nutrition leak of tuna is also less, in good taste, is easy to absorb and is not easy to grow bacterium
Consequently facilitating the later stage preserves.By meticulous proportioning, color is beautiful, unique in taste.
Specific embodiment
The preferred embodiment of the present invention is illustrated below, it should be understood that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of mango oriental cherry cake includes each component of following parts by weight：20 parts of cherry blossom, 20 parts of sophora flower, coarse cereal powder 40
Part, 2 parts of egg liquid, 3 parts of honey, 40 parts of tuna, 2 parts of rice-chestnut powder, 10 parts of mango and fry 3 parts of ground nut.
The ground nut is that fibert, peanut and green kernel according to mass ratio are 3:4:1 mixture.
A kind of production method of mango oriental cherry cake, comprises the following steps：
1) after, cleaning up fresh cherry blossom and sophora flower, drying to water content is less than 10%, Ran Houzhuan under sunlight
Enter and 10s under 400MPa is carried out in pressure-resisting flexible container, microwave de-enzyming 3 minutes, is repeated 3 times under 180W；
2), lemon juice will be used after tuna stripping and slicing, salt and wolfberry fruit powder are pickled 20 minutes；
4) fish block, is boiled 15 minutes in the water for being placed with carrot block, then boiling 5 minutes on boiling water；
5), by fish block, frying to water content is less than 6% at 160 DEG C；
6) fillings, is made：Honey, mango are added in cherry blossom and sophora flower after water-removing and the tuna fried
It is uniformly mixed with ground nut is fried；
7) coarse cereal powder and rice-chestnut powder are added in into suitable water after mixing, rolls repeatedly and skin is made；
8), fillings is packed in skin, closes up into the bottom such as oven, paints egg yolk liquid；Baking is ripe.
Embodiment 2
A kind of mango oriental cherry cake includes each component of following parts by weight：26 parts of cherry blossom, 30 parts of sophora flower, coarse cereal powder 50
Part, 6 parts of egg liquid, 8 parts of honey, 60 parts of tuna, 10 parts of rice-chestnut powder, 16 parts of mango and fry 5 parts of ground nut.
The ground nut is that fibert, peanut and green kernel according to mass ratio are 3:4:1 mixture.
A kind of production method of mango oriental cherry cake, comprises the following steps：
1) after, cleaning up fresh cherry blossom and sophora flower, drying to water content is less than 10%, Ran Houzhuan under sunlight
Enter and 10s under 400MPa is carried out in pressure-resisting flexible container, microwave de-enzyming 5 minutes, is repeated 2 times under 200W；
2), lemon juice will be used after tuna stripping and slicing, salt and wolfberry fruit powder are pickled 30 minutes；
4) fish block, is boiled 10 minutes in the water for being placed with carrot block, then boiling 8 minutes on boiling water；
5), by fish block, frying to water content is less than 6% at 180 DEG C；
6) fillings, is made：Honey, mango are added in cherry blossom and sophora flower after water-removing and the tuna fried
It is uniformly mixed with ground nut is fried；
7) coarse cereal powder and rice-chestnut powder are added in into suitable water after mixing, rolls repeatedly and skin is made；
8), fillings is packed in skin, closes up into the bottom such as oven, paints egg yolk liquid；Baking is ripe.
Embodiment 3
A kind of mango oriental cherry cake includes each component of following parts by weight：24 parts of cherry blossom, 26 parts of sophora flower, coarse cereal powder 46
Part, 4 parts of egg liquid, 6 parts of honey, 50 parts of tuna, 6 parts of rice-chestnut powder, 14 parts of mango and fry 4 parts of ground nut.Ground nut
According to mass ratio it is 3 for fibert, peanut and green kernel:4:1 mixture.
The production method of the present embodiment is the same as embodiment 2.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, still may be used
To modify to the technical solution recorded in foregoing embodiments or carry out equivalent substitution to which part technical characteristic.
Within the spirit and principles of the invention, any modifications, equivalent replacements and improvements are made should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of mango oriental cherry cake, which is characterized in that include each component of following parts by weight：20~26 parts of cherry blossom, sophora flower
20~30 parts, 40~50 parts of coarse cereal powder, 2~6 parts of egg liquid, 3~8 parts of honey, 40~60 parts of tuna, rice-chestnut powder 2~10
Part, 10~16 parts of mango and fry 3~5 parts of ground nut.
2. mango oriental cherry cake as described in claim 1, which is characterized in that include each component of following parts by weight：Cherry blossom
24 parts, 26 parts of sophora flower, 46 parts of coarse cereal powder, 4 parts of egg liquid, 6 parts of honey, 50 parts of tuna, 6 parts of rice-chestnut powder, 14 parts of mango
With fry 4 parts of ground nut.
3. mango oriental cherry cake as described in claim 1, which is characterized in that the ground nut is fibert, peanut and green
Kernel is 3 according to mass ratio:4:1 mixture.
4. a kind of production method of mango oriental cherry cake, which is characterized in that comprise the following steps：
1) after, cleaning up fresh cherry blossom and sophora flower, finish after being dried under sunlight；
2) fried after, tuna is pickled；
3) fillings, is made：Honey, mango and stir-fry are added in cherry blossom and sophora flower after water-removing and the tuna fried
Ripe ground nut is uniformly mixed；
4) coarse cereal powder and rice-chestnut powder are added in into suitable water after mixing, rolls repeatedly and skin is made；
5), fillings is packed in skin, closes up into the bottom such as oven, paints egg yolk liquid；Baking is ripe.
5. the production method of mango oriental cherry cake as claimed in claim 4, which is characterized in that by fresh cherry in the step 1)
After peach blossom and sophora flower clean up, drying to water content is less than 10% under sunlight, is then transferred in pressure-resisting flexible container and carries out
Microwave de-enzyming 3~5 minutes under 10s under 400MPa, 180~200W repeat 2~3 times.
6. the production method of mango oriental cherry cake as claimed in claim 4, which is characterized in that tuna in the step 2)
Preparation method is：
1), lemon juice will be used after tuna stripping and slicing, salt and wolfberry fruit powder are pickled 20~30 minutes；
2) fish block, is boiled 10~15 minutes in the water for being placed with carrot block, then boiling 5~8 minutes on boiling water；
3), by fish block, frying to water content is less than 6% at 160~180 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810121275.9A CN108112661A (en) | 2018-02-07 | 2018-02-07 | A kind of mango oriental cherry cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810121275.9A CN108112661A (en) | 2018-02-07 | 2018-02-07 | A kind of mango oriental cherry cake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108112661A true CN108112661A (en) | 2018-06-05 |
Family
ID=62233643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810121275.9A Pending CN108112661A (en) | 2018-02-07 | 2018-02-07 | A kind of mango oriental cherry cake and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN108112661A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137020A (en) * | 2020-09-23 | 2020-12-29 | 付香彩 | White yam peach blossom cake and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003023961A (en) * | 2001-05-09 | 2003-01-28 | Hiroko Imai | Edible flower and cake with edible flower |
| CN101073389A (en) * | 2007-07-12 | 2007-11-21 | 李悦 | Pie food and its process |
| CN101461411A (en) * | 2009-01-21 | 2009-06-24 | 洛阳市全福食品有限公司 | Tree peony cake and process for producing the same |
| CN101755862A (en) * | 2008-09-12 | 2010-06-30 | 王仕尧 | Roselle mooncake |
| CN105532825A (en) * | 2016-01-29 | 2016-05-04 | 王宝生 | Fresh rose cake and making method thereof |
| CN106577936A (en) * | 2016-12-03 | 2017-04-26 | 福泉市龙昌黄军月饼厂 | Fruit moon cakes and manufacture method thereof |
| CN106605688A (en) * | 2015-10-21 | 2017-05-03 | 陈建秀 | Preparation method for fresh and salty flavor moon cake |
| CN106942321A (en) * | 2017-03-29 | 2017-07-14 | 王宝生 | A kind of refrigerant fresh rose flower cake of health and preparation method thereof |
-
2018
- 2018-02-07 CN CN201810121275.9A patent/CN108112661A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003023961A (en) * | 2001-05-09 | 2003-01-28 | Hiroko Imai | Edible flower and cake with edible flower |
| CN101073389A (en) * | 2007-07-12 | 2007-11-21 | 李悦 | Pie food and its process |
| CN101755862A (en) * | 2008-09-12 | 2010-06-30 | 王仕尧 | Roselle mooncake |
| CN101461411A (en) * | 2009-01-21 | 2009-06-24 | 洛阳市全福食品有限公司 | Tree peony cake and process for producing the same |
| CN106605688A (en) * | 2015-10-21 | 2017-05-03 | 陈建秀 | Preparation method for fresh and salty flavor moon cake |
| CN105532825A (en) * | 2016-01-29 | 2016-05-04 | 王宝生 | Fresh rose cake and making method thereof |
| CN106577936A (en) * | 2016-12-03 | 2017-04-26 | 福泉市龙昌黄军月饼厂 | Fruit moon cakes and manufacture method thereof |
| CN106942321A (en) * | 2017-03-29 | 2017-07-14 | 王宝生 | A kind of refrigerant fresh rose flower cake of health and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112137020A (en) * | 2020-09-23 | 2020-12-29 | 付香彩 | White yam peach blossom cake and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180605 |
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| RJ01 | Rejection of invention patent application after publication |