CN108142516A - A kind of production method of pumpkin cake - Google Patents
A kind of production method of pumpkin cake Download PDFInfo
- Publication number
- CN108142516A CN108142516A CN201611111518.8A CN201611111518A CN108142516A CN 108142516 A CN108142516 A CN 108142516A CN 201611111518 A CN201611111518 A CN 201611111518A CN 108142516 A CN108142516 A CN 108142516A
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- China
- Prior art keywords
- pumpkin
- silk
- glutinous rice
- spare
- fried
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
The present invention discloses a kind of production method of pumpkin cake, includes the following steps：（1）Handle pumpkin：Silk is dug after taking ripe pumpkin peeled wash, 8 12g crude salts are added in per 500g pumpkins silk and pickle 20 30 minutes, is overturned within every 10 minutes once, is taken out, drains moisture, it is spare；（2）Glutinous rice processing：Glutinous rice is put into the warm water of 35 55 DEG C of warm water and impregnate 23 hours, it is spare to drain dozen powder；（3）Batch mixing：Pumpkin silk, glutinous rice flour and the white sugar after pickling are taken with 1：2‑3：0.08 0.12 weight ratio is mixed, and is stirred evenly, spare；（4）It is fried：By step（3）Be put into the oil cauldron in 130 165 DEG C after batch mixing pinches into oblateness that treated carry out it is fried, until golden yellow.The pumpkin cake production process is simple, tasty, full of nutrition, does not add chemical addition agent, is conducive to preserve, be convenient for carrying.
Description
Technical field
The present invention relates to field of food, are to be related to a kind of production method of pumpkin cake specifically.
Background technology
With the continuous improvement of people's living standards, pursuit of the people for the diversification of diet, best quality, nutrient laden
Constantly promoted.Pumpkin is the daily food often eaten of people, and there are many way, but the storage of daily way is difficult.
Invention content
The object of the present invention is to provide a kind of production methods of pumpkin cake, and the pumpkin cake production process is simple, tasty,
It is full of nutrition, chemical addition agent is not added, is conducive to preserve, be convenient for carrying.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of production method of pumpkin cake, packet
Include following steps：（1）Handle pumpkin：Dig silk after taking ripe pumpkin peeled wash, added in per 500g pumpkins silks 8-12g crude salts into
Row is 20-30 minutes marinated, overturns within every 10 minutes once, takes out, drains moisture, spare；（2）Glutinous rice processing：Glutinous rice is put into temperature
It carries out impregnating 2-3 hours in the warm water of 35-55 DEG C of water, it is spare to drain dozen powder；（3）Batch mixing：Take pumpkin silk, glutinous rice flour after pickling
With white sugar with 1：2-3：The weight ratio of 0.08-0.12 is mixed, and is stirred evenly, spare；（4）It is fried：By step（3）Processing
Batch mixing afterwards is put into progress frying in the oil cauldron in 130-165 DEG C after pinching into oblateness, until golden yellow.
It further illustrates, the pumpkin silk, glutinous rice flour and white sugar are with 1：2：0.1 weight ratio is mixed.
The present invention has the advantages that：The present invention does not add any chemistry addition using pumpkin, glutinous rice as raw material, can
Mouth is delicious, full of nutrition, is convenient for carrying.Pumpkin silk addition crude salt, which is pickled, may be such that pumpkin soft taste, is easy to moulding, adds in glutinous
Rice flour can increase flexibility, have additional nutrients.
Specific embodiment
The present invention is described in further detail, but does not limit the scope of the invention below in conjunction with specific embodiment
And application range：
Embodiment 1
A kind of production method of pumpkin cake, includes the following steps：（1）Handle pumpkin：Silk is dug after taking ripe pumpkin peeled wash,
8g crude salts are added in per 500g pumpkins silk pickle 20 minutes, are overturned within every 10 minutes once, are taken out, drain moisture, it is spare；（2）
Glutinous rice processing：Glutinous rice is put into the warm water of 35 DEG C of warm water and impregnate 2 hours, it is spare to drain dozen powder；（3）Batch mixing：It takes marinated
Pumpkin silk, glutinous rice flour and white sugar afterwards is with 1：2：0.1 weight ratio is mixed, and is stirred evenly, spare；（4）It is fried：It will step
Suddenly（3）Be put into the oil cauldron in 130 DEG C after batch mixing pinches into oblateness that treated carry out it is fried, until golden yellow.
Embodiment 2
A kind of production method of pumpkin cake, includes the following steps：（1）Handle pumpkin：Silk is dug after taking ripe pumpkin peeled wash,
12g crude salts are added in per 500g pumpkins silk pickle 30 minutes, are overturned within every 10 minutes once, are taken out, drain moisture, it is spare；（2）
Glutinous rice processing：Glutinous rice is put into the warm water of 55 DEG C of warm water and impregnate 3 hours, it is spare to drain dozen powder；（3）Batch mixing：It takes marinated
Pumpkin silk, glutinous rice flour and white sugar afterwards is with 1：2：0.08 weight ratio is mixed, and is stirred evenly, spare；（4）It is fried：It will step
Suddenly（3）Be put into the oil cauldron in 165 DEG C after batch mixing pinches into oblateness that treated carry out it is fried, until golden yellow.
Embodiment 3
A kind of production method of pumpkin cake, includes the following steps：（1）Handle pumpkin：Silk is dug after taking ripe pumpkin peeled wash,
10g crude salts are added in per 500g pumpkins silk pickle 25 minutes, are overturned within every 10 minutes once, are taken out, drain moisture, it is spare；（2）
Glutinous rice processing：Glutinous rice is put into the warm water of 45 DEG C of warm water and impregnate 2.5 hours, it is spare to drain dozen powder；（3）Batch mixing：It takes and salts down
Pumpkin silk, glutinous rice flour and white sugar after system is with 1：2.5：0.12 weight ratio is mixed, and is stirred evenly, spare；（4）It is fried：
By step（3）Be put into the oil cauldron in 150 DEG C after batch mixing pinches into oblateness that treated carry out it is fried, until golden yellow.
The present invention does not add any chemistry addition, tasty deliciousness is full of nutrition, conveniently takes using pumpkin, glutinous rice as raw material
Band.Pumpkin silk addition crude salt, which is pickled, may be such that pumpkin soft taste, be easy to moulding, flexibility can be increased by adding in glutinous rice flour, be increased
Nutrition.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, it is impossible to assert
The specific implementation of the present invention is confined to these explanations.For those of ordinary skill in the art to which the present invention belongs, exist
Several equivalent substitute or obvious modifications are made under the premise of not departing from present inventive concept, and performance or use is identical, all should
It is considered as belonging to present invention scope of patent protection determined by the appended claims.
Claims (2)
1. a kind of production method of pumpkin cake, which is characterized in that include the following steps：（1）Handle pumpkin：Ripe pumpkin is taken to go
Skin digs silk after cleaning, and 8-12g crude salts are added in per 500g pumpkins silk and pickle 20-30 minutes, overturns within every 10 minutes once, takes
Go out, drain moisture, it is spare；（2）Glutinous rice processing：Glutinous rice is put into the warm water of 35-55 DEG C of warm water and impregnate 2-3 hours, drip
It is dry that beat powder spare；（3）Batch mixing：Pumpkin silk, glutinous rice flour and the white sugar after pickling are taken with 1：2-3：The weight ratio of 0.08-0.12 into
Row mixing, stirs evenly, spare；（4）It is fried：By step（3）Treated is put into 130-165 DEG C after batch mixing pinches into oblateness
Oil cauldron in carry out it is fried, until golden yellow.
2. the production method of pumpkin cake according to claim 1, it is characterised in that：The pumpkin silk, glutinous rice flour and white sugar
With 1：2：0.1 weight ratio is mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611111518.8A CN108142516A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of pumpkin cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611111518.8A CN108142516A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of pumpkin cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142516A true CN108142516A (en) | 2018-06-12 |
Family
ID=62468299
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611111518.8A Pending CN108142516A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of pumpkin cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142516A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509642A (en) * | 2002-12-26 | 2004-07-07 | 李清民 | Pickled pumpkin and preparing method thereof |
| CN103125553A (en) * | 2011-11-24 | 2013-06-05 | 重庆市黔江区黔双科技有限公司 | Fried glutinous rice cake roll |
| CN103155966A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Preparation method of fried pumpkin cake |
| CN103380802A (en) * | 2012-05-03 | 2013-11-06 | 杨丹 | Preparation method of pumpkin cake |
| CN104686618A (en) * | 2013-12-05 | 2015-06-10 | 青岛宝泉花生制品有限公司 | A preparation and production method of pumpkin pies filled with red bean paste |
| CN105494525A (en) * | 2014-09-27 | 2016-04-20 | 卢雨萍 | Method for preparing pan-fried pumpkin cake |
| CN106136042A (en) * | 2016-07-12 | 2016-11-23 | 凯里市富龙湾农业发展有限公司 | A kind of manufacture method of Fructus Fragariae Ananssae pumpkin pie |
-
2016
- 2016-12-06 CN CN201611111518.8A patent/CN108142516A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1509642A (en) * | 2002-12-26 | 2004-07-07 | 李清民 | Pickled pumpkin and preparing method thereof |
| CN103125553A (en) * | 2011-11-24 | 2013-06-05 | 重庆市黔江区黔双科技有限公司 | Fried glutinous rice cake roll |
| CN103155966A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Preparation method of fried pumpkin cake |
| CN103380802A (en) * | 2012-05-03 | 2013-11-06 | 杨丹 | Preparation method of pumpkin cake |
| CN104686618A (en) * | 2013-12-05 | 2015-06-10 | 青岛宝泉花生制品有限公司 | A preparation and production method of pumpkin pies filled with red bean paste |
| CN105494525A (en) * | 2014-09-27 | 2016-04-20 | 卢雨萍 | Method for preparing pan-fried pumpkin cake |
| CN106136042A (en) * | 2016-07-12 | 2016-11-23 | 凯里市富龙湾农业发展有限公司 | A kind of manufacture method of Fructus Fragariae Ananssae pumpkin pie |
Non-Patent Citations (3)
| Title |
|---|
| 张士泉: "特色南瓜球制作方法 ", 《农技服务》 * |
| 无作者: "南瓜菜标新立异", 《家庭科技》 * |
| 江娅梅等: "油炸南瓜饼的制作及其品质分析 ", 《安徽农业科学》 * |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |
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| WD01 | Invention patent application deemed withdrawn after publication |