CN108142882A - A kind of production method of taro cake - Google Patents
A kind of production method of taro cake Download PDFInfo
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- CN108142882A CN108142882A CN201611111519.2A CN201611111519A CN108142882A CN 108142882 A CN108142882 A CN 108142882A CN 201611111519 A CN201611111519 A CN 201611111519A CN 108142882 A CN108142882 A CN 108142882A
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- taro
- glutinous rice
- spare
- block
- batch mixing
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Abstract
The invention discloses a kind of production methods of taro cake, include the following steps：（1）Handle pumpkin：Taro is cleaned after peeling is cleaned again and is cut into 1 3cm3Taro block adds in 12 15g crude salts per 500g taros block and pickle 20 30 minutes, overturns within every 10 minutes once, 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：Taro block, 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 taro 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 taro 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.Taro is the daily food often eaten of people, and there are many way, but working stock is difficult.
Invention content
The object of the present invention is to provide a kind of production methods of taro cake, and the taro 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 taro cake, packet
Include following steps：（1）Handle pumpkin：Taro is cleaned after peeling is cleaned again and is cut into 1-3cm3Taro block adds per 500g taro blocks
Enter 12-15g crude salts pickle 20-30 minutes, overturn within every 10 minutes once, it is 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 taro block, 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 taro block, 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 taro, glutinous rice as raw material, can
Mouth is delicious, full of nutrition, is convenient for carrying.Taro block addition crude salt, which is pickled, may be such that taro 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 taro cake, includes the following steps：（1）Handle pumpkin：Taro is cleaned after peeling is cleaned again and is cut into
1cm3Taro block adds in 12g crude salts per 500g taros block and pickle 20 minutes, overturns within every 10 minutes once, spare；（2）It is 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 after pickling
Taro block, glutinous rice flour and white sugar with 1：3：0.08 weight ratio is mixed, and is stirred evenly, spare；（4）It is fried：By step
（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 taro cake, includes the following steps：（1）Handle pumpkin：Taro is cleaned after peeling is cleaned again and is cut into
2cm3Taro block adds in 15g crude salts per 500g taros block and pickle 30 minutes, overturns within every 10 minutes once, spare；（2）It is 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 after pickling
Taro block, glutinous rice flour and white sugar with 1：2：0.1 weight ratio is mixed, and is stirred evenly, spare；（4）It is fried：By step
（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 taro cake, includes the following steps：（1）Handle pumpkin：Taro is cleaned after peeling is cleaned again and is cut into
2cm3Taro block adds in 13g crude salts per 500g taros block and pickle 25 minutes, overturns within every 10 minutes once, spare；（2）It is glutinous
Rice processing：Glutinous rice is put into the warm water of 40 DEG C of warm water and impregnate 2.5 hours, it is spare to drain dozen powder；（3）Batch mixing：It takes marinated
Taro block, glutinous rice flour and white sugar afterwards is with 1：2.5：0.12 weight ratio is mixed, and is stirred evenly, spare；（4）It is fried：It will
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 taro, glutinous rice as raw material
Band.Taro block addition crude salt, which is pickled, may be such that taro 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 taro cake, which is characterized in that include the following steps：（1）Handle taro：Taro is cleaned into peeling
1-3cm is cut into after cleaning again3Taro block adds in 12-15g crude salts per 500g taros block and pickle 20-30 minutes, every 10 minutes
It overturns once, 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, drains and beats
Powder is spare；（3）Batch mixing：Taro block, glutinous rice flour and the white sugar after pickling are taken with 1：2-3：The weight ratio of 0.08-0.12 is mixed
It closes, stirs evenly, it is spare；（4）It is fried：By step（3）The oil being put into after batch mixing pinches into oblateness that treated in 130-165 DEG C
Frying is carried out in pot, until golden yellow.
2. the production method of taro cake according to claim 1, it is characterised in that：The taro block, 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 |
|---|---|---|---|
| CN201611111519.2A CN108142882A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of taro cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611111519.2A CN108142882A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of taro cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142882A true CN108142882A (en) | 2018-06-12 |
Family
ID=62468571
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611111519.2A Pending CN108142882A (en) | 2016-12-06 | 2016-12-06 | A kind of production method of taro cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142882A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362036A (en) * | 2000-12-31 | 2002-08-07 | 蒋定君 | Production process of taro cake |
| CN1473501A (en) * | 2003-07-25 | 2004-02-11 | 晏国新 | Application of sweet taro and taro |
| KR100751879B1 (en) * | 2006-03-02 | 2007-08-23 | 도한수 | Rice fried pancake and manufacturing 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 |
| CN105519903A (en) * | 2014-09-28 | 2016-04-27 | 陆永达 | Pan-fried taro cake production method |
-
2016
- 2016-12-06 CN CN201611111519.2A patent/CN108142882A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362036A (en) * | 2000-12-31 | 2002-08-07 | 蒋定君 | Production process of taro cake |
| CN1473501A (en) * | 2003-07-25 | 2004-02-11 | 晏国新 | Application of sweet taro and taro |
| KR100751879B1 (en) * | 2006-03-02 | 2007-08-23 | 도한수 | Rice fried pancake and manufacturing 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 |
| CN105519903A (en) * | 2014-09-28 | 2016-04-27 | 陆永达 | Pan-fried taro cake production method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180612 |